Blueberry Cupcakes Recipe
These blueberry cupcakes are light, fluffy and incredibly moist vanilla cupcakes filled with lemon flavor and pockets of fresh blueberries. They’re topped with a sweet and tart lemon cream cheese frosting and more blueberries. Make these lemon blueberry cupcakes for a wonderfully easy and delicious dessert.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 large cookie scoop (3 tbsp, 45 ml) optional
- 1 piping bag with preferred piping tip optional
Ingredients
Blueberry Cupcakes
- 1½ cups (180 g) all purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter, room temperature
- 2 large eggs (US), room temperature
- 2 lemons, zested
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) vanilla extract
- ¼ cup (59 ml) milk, room temperature
- ¼ cup (60 g) sour cream, room temperature
- 1 cup (140 g) fresh or frozen blueberries tossed in 1 tablespoon (8 g) flour
Lemon Cream Cheese Frosting
- ½ cup (113 g) unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- 4 cups (480 g) powdered sugar
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- ¼ teaspoon salt
- 1 cup (140 g) fresh blueberries, for topping
- 1 lemon, zested for topping
Instructions
- Preheat the oven to 350 F (177 C). Line a 12 ct. muffin pan with cupcake liners.
- In a mixing bowl, whisk the flour, baking powder, salt and sugar together until well combined.1½ cups (180 g) all purpose flour, 1½ teaspoon baking powder, ¼ teaspoon salt, 1 cup (200 g) granulated sugar
- Pour the dry ingredients into the bowl of a stand mixer fitted with paddle attachment. Beat the butter into the dry ingredients until a crumble texture.½ cup (113 g) unsalted butter, room temperature
- In another bowl whisk the eggs, lemon zest, vanilla extract, lemon juice, sour cream and milk together until well combined.2 large eggs (US), room temperature, 2 lemons, zested, 2 tablespoon (30 ml) lemon juice, 1 teaspoon (5 ml) vanilla extract, ¼ cup (59 ml) milk, room temperature, ¼ cup (60 g) sour cream, room temperature
- Stir the wet ingredients into the dry butter crumble mixture until just combined. Do not overmix. Stir in the flour coated blueberries.1 cup (140 g) fresh or frozen blueberries
- Use a 3 tablespoon sized cookie scoop to scoop the cupcake batter into each of the cupcake liners.
- Bake the blueberry and lemon cupcakes for 18 - 22 minutes. The cupcakes are finished baking with the tops spring back quickly when lightly touched. Cool in the pan for 10 minutes, then remove to cool to room temperature on a cooling rack.
- Make the lemon cream cheese frosting by beating 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. Increase the speed to medium until the frosting is your desired consistency.½ cup (113 g) unsalted butter, room temperature, 8 oz. cream cheese, room temperature, 4 cups (480 g) powdered sugar, 2 tablespoon (30 ml) fresh lemon juice, 1 teaspoon (5 ml) vanilla extract, ¼ teaspoon salt
- Pipe the frosting onto the cooled cupcakes using a 1M star tip. Top the berry cupcakes with more fresh berries and lemon zest.1 cup (140 g) fresh blueberries, for topping, 1 lemon, zested for topping
Notes
Store unfrosted blueberry cupcakes: Place the cupcakes in an airtight container for up to 3 days. Then transfer them to the fridge for up to 3 more days.
Store frosted lemon blueberry cupcakes: Once the cupcakes are topped with cream cheese frosting, they must be stored in the fridge. Store in an airtight container in the fridge for up to 5 - 7 days.
Check out my Lemon Cream Cheese Frosting post for more information and tips!
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