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Lemon Blueberry Cupcakes

These mouthwatering Lemon Blueberry Cupcakes are bursting with fresh lemon zest and juicy blueberries, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 zest zest of 1 lemon
  • 0.5 cup sour cream
  • 1 cup fresh blueberries
Lemon Frosting Ingredients
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 zest zest of 1 lemon
  • 1 pinch salt

Method
 

Baking Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a larger bowl, cream the softened butter until it’s light and fluffy. Gradually add in the sugar and beat until combined.
  4. Add the eggs, then mix in the lemon juice and lemon zest.
  5. Alternately mix in the dry ingredients and sour cream, beginning and ending with the flour mixture. Do not over-mix.
  6. Gently fold in the fresh blueberries.
  7. Spoon the batter into the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
  1. In a mixing bowl, cream the softened butter until fluffy.
  2. Gradually add the powdered sugar, mixing well after each addition.
  3. Pour in the lemon juice and add the lemon zest, mixing until smooth.
Frosting the Cupcakes
  1. Frost the cooled cupcakes with the lemon frosting and consider topping with a sprinkle of blueberries.

Notes

If using frozen blueberries, toss them in a bit of flour before folding them into the batter to prevent sinking. You can also use Greek yogurt instead of sour cream for a lighter option.