Lemon Blueberry Cupcakes

There’s something truly magical about baking, especially when it comes to making Lemon Blueberry Cupcakes. I still remember the first time I whipped up a batch of these delightful treats. It was a sunny spring day, and the bright yellows and blues of the flavors echoed the vibrant colors of nature outside my kitchen window. As the aroma of baking cupcakes filled the air, my kitchen transformed into a cozy haven that radiated warmth and happiness. Each bite of these cupcakes is a perfect blend of sweet and tart, with juicy blueberries bursting with flavor, making them a favorite for any occasion.

Ingredients to Make Lemon Blueberry Cupcakes

Making the perfect Lemon Blueberry Cupcakes starts with choosing the right ingredients. Each component plays a vital role in creating that light, fluffy texture and burst of flavor. The key players here are the flour for structure, sugar for sweetness, and fresh blueberries paired with zesty lemon that brings everything together.

• 1 ¼ cups all-purpose flour – This forms the base of your cupcakes, providing structure and a light texture.
• ½ teaspoon baking powder – This helps the cupcakes rise, creating that fluffy goodness.
• ¼ teaspoon baking soda – A little boost for the cupcakes, ensuring they stay light and airy.
• ¼ teaspoon salt – Enhances the flavors of the other ingredients.
• 2 large eggs – Adding moisture and richness, eggs are essential for the texture.
• 1 cup granulated sugar – Sweetens the batter, balancing the tartness of the lemon.
• ½ cup softened unsalted butter – Provides a rich flavor and moisture.
• 1 ½ teaspoons vanilla extract – Adds depth to the flavor profile.
• ½ cup sour cream – Keeps the cupcakes moist and tender.
• Zest of 1 lemon – Infuses the batter with fresh citrus flavor.
• 2 tablespoons lemon juice – Enhances the lemon flavor and adds a bit of acidity.
• 1 cup fresh blueberries – Bursting with flavor, they add a pop of sweetness.
• 1 cup softened unsalted butter (for frosting) – The rich base for your frosting.
• 2 ½ cups powdered sugar – Sweetens and thickens the frosting.
• ¼ teaspoon vanilla extract (for frosting) – Adds a hint of flavor to the frosting.
• 1 tablespoon lemon juice (for frosting) – Brightens the frosting and ties the flavors together.
• 1 tablespoon heavy whipping cream – Ensures a creamy texture in the frosting.
• Yellow sprinkles – For a fun and festive decoration.
• Extra blueberries, for topping – A lovely garnish on top of your frosted cupcakes.

Preparation Steps for Lemon Blueberry Cupcakes

Let’s get started on making your own batch of Lemon Blueberry Cupcakes. The steps are simple and enjoyable; you’ll find yourself having fun along the way! Just follow these detailed instructions, and you’ll be on your way to a delicious treat.

1. Preheat your oven to 350 degrees Fahrenheit. While your oven warms up, line a muffin tin with 12 cupcake liners. Take a moment to appreciate the anticipation of the sweet delights that are about to be made!
2. In a medium bowl, mix together 1 ¼ cups of all-purpose flour, ½ teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Make sure they are thoroughly combined and then set the bowl aside; this will be your dry mixture.
3. In a large mixing bowl, use an electric or stand mixer on medium speed to whisk together 2 large eggs and 1 cup of granulated sugar for about 2 minutes. You want the mixture to turn light and creamy, which sets the foundation for a fluffy cupcake.
4. Add ½ cup of softened unsalted butter and 1 ½ teaspoons of vanilla extract to the egg mixture. Whisk on low speed for about 1 minute, until everything is well blended. The batter should be smooth and creamy.
5. Slowly add in your flour mixture to the egg mixture while mixing on low speed until just incorporated. Be careful not to overmix, as this can make the cupcakes dense. You’re aiming for a thick, but smooth batter.
6. Next, add in ½ cup of sour cream, the zest of 1 lemon, and 2 tablespoons of lemon juice. Beat until the batter is completely smooth, and then gently fold in 1 cup of fresh blueberries. You’ll want to distribute the blueberries evenly for a berry-filled surprise in every bite!
7. Fill each cupcake liner about ¾ of the way full with the batter. This will allow room for the cupcakes to rise while baking. Try to be consistent with the amount you fill each liner for even baking.
8. Place your muffin tin in the oven and bake for 18 to 20 minutes. Check for doneness by inserting a toothpick in the center of a cupcake; it should come out clean when they are ready. The top should be lightly golden and spring back when touched.
9. Once baked, allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This is the perfect time to prepare your frosting!
10. In a clean mixing bowl, beat 1 cup of softened unsalted butter on medium speed for about 30 seconds until it’s smooth and creamy. This will be the base for your frosting.
11. Add in 2 ½ cups of powdered sugar, ¼ teaspoon of vanilla extract, 1 tablespoon of lemon juice, and 1 tablespoon of heavy whipping cream. Increase the speed to high and beat for about 3 minutes. If needed, add a little more cream for a smoother frosting consistency.
12. Once your cupcakes have completely cooled, frost them using a piping bag or a knife. The frosting should be creamy and smooth. Top each cupcake with yellow sprinkles and extra blueberries for that finishing touch!

Tips and Variations

Here are some tips to make your Lemon Blueberry Cupcakes even better! Each tip enhances your baking experience or adds unique twists to the classic recipe.

• Storage: Keep your cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, store them in the fridge for up to a week.
• Freezing: You can freeze these cupcakes without frosting for up to three months. Just wrap each one tightly in plastic wrap, then place them in a freezer-safe bag.
• Pairing: Serve your cupcakes with a refreshing cup of tea or lemonade for a delightful afternoon treat.
• Variations: Add different fruits like raspberries or strawberries for a fruity twist, or mix in some white chocolate chips for added sweetness.
• Frosting Ideas: Experiment with different frostings such as cream cheese frosting or a light whipped cream for a change.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend to cater to those with dietary restrictions.

Serving Suggestions

When it comes to enjoying your Lemon Blueberry Cupcakes, the possibilities are endless! Here are some serving suggestions that will elevate your cupcake experience:

• Celebratory Treat: Perfect for birthdays, bridal showers, or any celebration where sweet treats are welcome.
• Picnic Delight: Pack them up for a picnic in the park; they travel well and are a crowd-pleaser.
• Afternoon Tea: Serve alongside a selection of teas and other pastries for a lovely afternoon gathering.
• Seasonal Flavor: Enjoy these cupcakes during spring when blueberries are in season for the freshest taste.
• Storage Tips: If you have leftovers, store them in an airtight container to keep them fresh. They’re also great the next day!
• Decorative Touch: For special occasions, consider decorating with themed sprinkles or edible flowers to match your event.

FAQ

Conclusion

The Lemon Blueberry Cupcakes stand out for their lovely combination of flavors and light texture, making them a delightful treat for any occasion. I encourage you to try making this recipe yourself; it’s easier than you think and offers a wonderful opportunity to impress your family and friends. Happy baking!

Lemon Blueberry Cupcakes

Indulge in the ultimate spring treat with these Lemon Blueberry Cupcakes. Bursting with fresh flavors and topped with creamy frosting, they're the perfect sweet bite for any occasion!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¼ cups All-purpose flour
• ½ teaspoon Baking powder
• ¼ teaspoon Baking soda
• ¼ teaspoon Salt
• 2 large Eggs
• 1 cup Granulated sugar
• ½ cup Softened unsalted butter
• 1 ½ teaspoons Vanilla extract
• ½ cup Sour cream
• 1 zest Lemon
• 2 tablespoons Lemon juice
• 1 cup Blueberries
• 1 cup Softened unsalted butter
• 2 ½ cups Powdered sugar
• ¼ teaspoon Vanilla extract
• 1 tablespoon Lemon juice
• 1 tablespoon Heavy whipping cream
• 1 cup Yellow sprinkles
• extra blueberries Blueberries for topping

Equipment

• Oven
• Whisk
• Blender
• Baking Sheet
• Mixing Bowl

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. While your oven warms up, line a muffin tin with 12 cupcake liners. Take a moment to appreciate the anticipation of the sweet delights that are about to be made!
2. In a medium bowl, mix together 1 ¼ cups of all-purpose flour, ½ teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Make sure they are thoroughly combined and then set the bowl aside; this will be your dry mixture.
3. In a large mixing bowl, use an electric or stand mixer on medium speed to whisk together 2 large eggs and 1 cup of granulated sugar for about 2 minutes. You want the mixture to turn light and creamy, which sets the foundation for a fluffy cupcake.
4. Add ½ cup of softened unsalted butter and 1 ½ teaspoons of vanilla extract to the egg mixture. Whisk on low speed for about 1 minute, until everything is well blended. The batter should be smooth and creamy.
5. Slowly add in your flour mixture to the egg mixture while mixing on low speed until just incorporated. Be careful not to overmix, as this can make the cupcakes dense. You’re aiming for a thick, but smooth batter.
6. Next, add in ½ cup of sour cream, the zest of 1 lemon, and 2 tablespoons of lemon juice. Beat until the batter is completely smooth, and then gently fold in 1 cup of fresh blueberries. You’ll want to distribute the blueberries evenly for a berry-filled surprise in every bite!
7. Fill each cupcake liner about ¾ of the way full with the batter. This will allow room for the cupcakes to rise while baking. Try to be consistent with the amount you fill each liner for even baking.
8. Place your muffin tin in the oven and bake for 18 to 20 minutes. Check for doneness by inserting a toothpick in the center of a cupcake; it should come out clean when they are ready. The top should be lightly golden and spring back when touched.
9. Once baked, allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This is the perfect time to prepare your frosting!
10. In a clean mixing bowl, beat 1 cup of softened unsalted butter on medium speed for about 30 seconds until it’s smooth and creamy. This will be the base for your frosting.
11. Add in 2 ½ cups of powdered sugar, ¼ teaspoon of vanilla extract, 1 tablespoon of lemon juice, and 1 tablespoon of heavy whipping cream. Increase the speed to high and beat for about 3 minutes. If needed, add a little more cream for a smoother frosting consistency.
12. Once your cupcakes have completely cooled, frost them using a piping bag or a knife. The frosting should be creamy and smooth. Top each cupcake with yellow sprinkles and extra blueberries for that finishing touch!

Notes

• Tip 1: Keep your cupcakes in an airtight container at room temperature for up to three days.
• Tip 2: You can freeze these cupcakes without frosting for up to three months.
• Tip 3: Serve alongside a selection of teas and other pastries for a lovely afternoon gathering.
• Tip 4: Experiment with different frostings such as cream cheese frosting or a light whipped cream for a change.
• Tip 5: Substitute the all-purpose flour with a gluten-free blend to cater to those with dietary restrictions.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.