Blueberry Cupcakes

These blueberry cupcakes are moist vanilla cupcakes filled with lemon flavor and pockets of fresh blueberries. They’re topped with  lemon cream cheese frosting and fresh blueberries.

Preheat the oven to 350 F (177 C). Line a 12 ct. muffin pan with cupcake liners.

Step 1:  

In a mixing bowl, whisk the flour, baking powder, salt and sugar together until well combined.

Step 2:  

Beat the butter into the dry ingredients until a crumble texture. In another bowl whisk the eggs, lemon zest, vanilla extract, lemon juice, sour cream and milk together until well combined.

Step 3:  

Stir the wet ingredients into the dry butter crumble mixture until just combined. Stir in the flour coated blueberries. Scoop the cupcake batter into each of the cupcake liners.

Step 4:  

Bake the blueberry and lemon cupcakes for 18 - 22 minutes. The cupcakes are finished baking with the tops spring back quickly when lightly touched.

Step 5:  

Beat the cream cheese and butter together until smooth and well combined. On low speed, beat in the sugar ½ cup (60 g) at a time, followed by the lemon juice, vanilla extract and salt.

Step 6:  

Pipe the frosting onto the cooled cupcakes using a 1M star tip. Top the berry cupcakes with more fresh berries and lemon zest.

Step 7:  

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