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–+ servings
Lemon Blueberry Cupcakes

Irresistibly Light Lemon Blueberry Cupcakes for Spring Joy

Enjoy the perfect blend of tart lemon and sweet blueberries in these delicious Lemon Blueberry Cupcakes, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 ½ cups All-Purpose Flour Substitute with gluten-free 1:1 flour for a gluten-free option.
  • 1 cup Granulated Sugar Replace with coconut sugar for a deeper flavor.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • ½ teaspoon Salt Use kosher salt for cleaner taste.
  • ½ cup Milk Almond milk or buttermilk can be used for dairy-free.
  • ⅓ cup Vegetable Oil Can be substituted with avocado oil.
  • ½ cup Sour Cream Greek yogurt is a good alternative or use coconut yogurt for dairy-free.
  • 1 large Egg For an egg-free option, mix flaxseed meal with water.
  • ¼ cup Fresh Lemon Juice Fresh juice offers the best taste.
  • 1 tablespoon Lemon Zest Remember to zest before juicing.
  • 1 cup Fresh Blueberries Opt for fresh to prevent color bleeding in the batter.
For the Cream Cheese Frosting
  • ½ cup Unsalted Butter Can use salted if desired.
  • 8 ounces Cream Cheese Light cream cheese may affect texture.
  • 2 cups Powdered Sugar Adjust to taste for desired sweetness.
  • a pinch Salt Omit if using salted butter.
  • 1 tablespoon Additional Lemon Zest Perfect for garnishing and enhancing flavor.
  • ¼ cup Additional Blueberries For garnishing.

Equipment

  • Oven
  • Cupcake pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, mix the milk, vegetable oil, sour cream, egg, fresh lemon juice, and zest until just blended.
  4. Fold the fresh blueberries into the wet mixture gently.
  5. Portion the batter into the lined cupcake pan, filling each liner about ¾ full.
  6. Bake for 20-22 minutes until a toothpick comes out clean.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat together the unsalted butter and cream cheese until creamy, then gradually add powdered sugar, lemon zest, and salt.
  9. Frost the cooled cupcakes generously and garnish with additional lemon zest and blueberries.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure to use fresh ingredients for the best flavor. Avoid overmixing to keep the cupcakes light and fluffy. Cool completely before frosting to maintain frosting shape.

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