Sweet Sunshine: Delightful Lemon Blueberry Cupcakes
Hello friends! Sarah here—I know the sheer joy a perfectly baked Lemon Blueberry Cupcake brings; it’s like a burst of sunshine! I’ve perfected this tender, vibrant recipe so you don’t have to. Enjoy these delightful treats in about 1 hour 15 minutes (including cooling).
Why You’ll Love These Lemon Blueberry Cupcakes
Get ready to fall head over heels for these sweet treats! Here’s why this Lemon Blueberry Cupcake recipe is an absolute winner:
- Incredibly Moist & Tender: The combination of sour cream and milk creates a wonderfully soft and tender crumb that melts in your mouth.
- Bursting with Bright Flavor: A generous hand with fresh lemon zest and juice, plus optional extracts, delivers a vibrant, sunshine-in-a-cupcake taste.
- Effortless Elegance: Despite their gourmet flavor, these cupcakes are surprisingly easy to make, perfect for busy bakers.
- Perfectly Blue-Berried: We’ve got a secret to keep those gorgeous blueberries suspended exactly where you want them for a delightful burst in every bite.
Lemon Blueberry Cupcakes With Cream Cheese Frosting
Hello there, fellow kitchen adventurers! Sarah here. If you’re anything like me, you know the sheer joy a perfectly baked Lemon Blueberry Cupcake can bring. It’s like a little burst of sunshine, perfect for brightening any day.
Ingredients
Equipment
Method
For the Lemon Blueberry Cupcakes:
- Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
- In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
- Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.
For the Lemon Cream Cheese Frosting:
- In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
To Decorate:
- Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!
The Sprinkles of Science: Understanding Your Ingredients
Let’s dive into what makes these Lemon Blueberry Cupcakes so special! Understanding your ingredients is like having a secret superpower in the kitchen.
- Flour: We use a specific amount of all-purpose flour for the perfect cake structure. The extra flour is our little trick to coat the blueberries, helping them stay suspended and preventing them from sinking to the bottom of your cupcakes.
- Baking Powder & Baking Soda: These are our leavening agents, the little dynamos that give our cupcakes their lovely lift and airy texture. They work together to ensure a beautiful rise.
- Sour Cream & Milk: These creamy ingredients are key to achieving that incredibly moist and tender crumb. They add richness and keep our cupcakes from becoming dry.
- Butter & Granulated Sugar: When we cream butter and sugar together, we’re actually incorporating tiny air bubbles. This step is crucial for creating a light and fluffy texture in our Lemon Blueberry Cupcakes.
- Eggs (and extra yolk): Eggs are fantastic binders, adding richness and structure to our batter. The extra egg yolk in this recipe adds even more tenderness and a lovely golden hue.
- Lemon Zest & Juice: This is where the magic happens! Fresh lemon zest offers a bright, aromatic punch, while the juice adds a delightful tang. Together, they create that unmistakable, sunny lemon flavor.
- Blueberries: Fresh or frozen, these little jewels are the stars! Coating them in a bit of flour helps them float beautifully in the batter, ensuring you get a burst of berry goodness in every bite.
Mastering the Zest: Customizing Your Lemon Flavor
Let’s talk about that wonderful lemon flavor! We can tweak it to suit your personal preference, making these Lemon Blueberry Cupcakes exactly how you like them.
- Subtle Lemon: If you prefer just a hint of citrus, stick to the fresh lemon juice called for in the recipe and omit the optional lemon extracts.
- Bright & Zesty: For a more pronounced, cheerful lemon taste, increase the amount of lemon zest in both the cupcakes and the frosting. Don’t hesitate to add that optional teaspoon of zest to the frosting for an extra zing!
- Intense Lemon: If you’re a true lemon lover, go for it! Use the lemon extract in both the cupcakes and frosting as specified. For an even bolder flavor, consider adding a tiny bit of food-grade lemon oil if you have it – just be very careful, as it’s potent!
Equipment Spotlight
- Standard 12-cup muffin tin
- Paper liners
- Zester/microplane
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Wire cooling rack
Step-by-Step Lemon Blueberry Cupcakes
Alright, let’s get baking these wonderful Lemon Blueberry Cupcakes!
For the Cupcake Batter:
- Prep Time: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Dry Ingredients: In a medium bowl, whisk together 1 and 3/4 cups of all-purpose flour, baking powder, baking soda, and salt. Set this aside.
- Wet Ingredients: In a separate bowl, combine the sour cream, whole milk, and 2 tablespoons of fresh lemon juice. Whisk until well combined and set aside.
- Blueberry Prep: Place your fresh or frozen blueberries in a small bowl. Toss them with the remaining 1 tablespoon of lemon juice and then with the remaining 2 tablespoons of flour. This flour coating is our secret to keeping those berries from sinking! Set aside.
- Cream Butter & Sugar: In a large bowl, beat the softened unsalted butter on medium speed until smooth and creamy. Add the granulated sugar and lemon extract (if using) and beat until well combined.
- Add Eggs: Beat in the large egg and the egg yolk until thoroughly mixed.
- Combine Mixtures: Reduce your mixer speed to low. Gradually add half of the dry flour mixture, mixing until just combined. Then, add half of the sour cream mixture and mix until just combined. Repeat with the remaining flour mixture and sour cream mixture, again mixing on low speed until just combined. Be careful not to overmix!
- Fold in Add-ins: Gently fold in the floured blueberries and the finely grated lemon zest using a rubber spatula.
Baking and Cooling:
- Fill Liners: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 of the way full.
- Bake: Bake for 16-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. This step is crucial before frosting!
The Perfect Lemon Cream Cheese Frosting
Now for the crowning glory! This frosting is a dream.
- Cream Butter & Cream Cheese: In a medium bowl, beat the very soft unsalted butter and the softened full-fat cream cheese together on medium speed until smooth and creamy.
- Add Dry & Wet: Reduce the mixer speed to low. Gradually add the confectioners’ sugar and 1 and 1/2 tablespoons of fresh lemon juice, beating until the mixture is light and fluffy, about 2 minutes.
- Flavor Boost: Beat in the vanilla extract, lemon extract (if using), and 1/2 teaspoon of finely grated lemon zest until smooth.
- Adjust Consistency: If the frosting seems too thick, add a teaspoon of milk or heavy cream at a time until it reaches a creamy, spreadable consistency that holds its shape.
Deliciously Done: Frosting & Decorating Your Cupcakes
This is the fun part – making those Lemon Blueberry Cupcakes look as amazing as they taste!
- Piping vs. Spreading: You can absolutely spread the frosting on with an offset spatula for a rustic, charming look. If you’re feeling fancy, spoon the frosting into a piping bag fitted with your favorite tip and create beautiful swirls.
- Garnishes Galore: Elevate your cupcakes with a sprinkle of extra lemon zest for visual appeal and a burst of aroma. A few fresh blueberries on top add a lovely pop of color and freshness. For a sweet surprise, add a tiny core of homemade strawberry jam before frosting.
- Advanced Frosting Tips: For those perfectly smooth swirls, ensure your frosting is at the right consistency – not too stiff, not too runny. When piping, hold the bag at a consistent angle and apply even pressure. Don’t be afraid to practice a few swirls on parchment paper before decorating your actual cupcakes!
Make-Ahead Magic & Storage Savvy
Life gets busy, so let’s make things a little easier!
- Make-Ahead Components: You can prep the dry ingredients mix for the cupcakes a day or two in advance and store it in an airtight container. The cream cheese frosting can also be made up to 2 days ahead and stored in the refrigerator; just let it come to room temperature and give it a quick whip before frosting.
- Storage Instructions: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted Lemon Blueberry Cupcakes are best stored in the refrigerator for up to 3 days; let them come to room temperature before serving for the best flavor and texture. If you need to freeze unfrosted cupcakes, wrap them well and store them in a freezer-safe bag for up to 2 months. Thaw them overnight at room temperature.
Substitutions, Variations & Dietary Notes
Here’s how you can adapt these Lemon Blueberry Cupcakes to fit your needs:
| Substitution/Variation | Guidance & Notes |
|---|---|
| Dairy-Free Milk | Use a non-dairy milk like almond or oat milk. |
| Dairy-Free Sour Cream | Use a dairy-free alternative or unsweetened plant-based yogurt. |
| Gluten-Free Flour | Use a 1:1 gluten-free baking blend. Note that texture may vary slightly. |
| Mini Cupcakes | Reduce baking time to 12-15 minutes. |
| Lemon Glaze | Instead of cream cheese frosting, whisk together confectioners’ sugar, lemon juice, and a touch of milk for a simple glaze. |
Serving & Pairing Suggestions
These Lemon Blueberry Cupcakes are simply divine on their own, but here are a few ideas to make them even more special!
- Occasions: They are absolute perfection for a sunny brunch, a delightful afternoon tea party, or simply as a cheerful midday pick-me-up. They also make a fantastic treat for birthdays or any celebration! Planning a dessert spread? Pair these with a crowd-pleasing no-bake strawberry lasagna or an indulgent chocolate lava cake.
- Pairings: Enjoy them with a glass of chilled iced tea, a tall glass of homemade lemonade, or even a delicate sparkling wine. The bright citrus notes pair beautifully with these refreshing beverages.
Frequently Asked Questions
- Can I use frozen blueberries? Absolutely! Just like the recipe states, do not thaw them, and be sure to toss them in the flour mixture as instructed. This helps prevent them from bleeding too much color.
- Can I make this recipe into a cake? Yes, you can! You’ll likely need to adjust the baking time and potentially the pan size. A 9×13 inch pan or two 8-inch round pans would work, but keep an eye on it as baking times will differ.
- How do I prevent blueberries from sinking? Our little trick of tossing the blueberries in flour before adding them to the batter is the key! This helps them suspend evenly throughout the cupcake.
- Can I omit the lemon extract? You certainly can! The lemon flavor will still be lovely from the fresh zest and juice, though it might be a bit less intense.
Conclusion & Call to Action
There you have it – my recipe for the most delightful Lemon Blueberry Cupcakes! They’re a little taste of sunshine, perfect for sharing (or keeping all to yourself!). I truly believe that anyone can create something wonderful in the kitchen, and I hope this recipe inspires you to bake something joyful today.
I’d absolutely love to hear how your Lemon Blueberry Cupcakes turn out! Did you try any fun variations? Did you frost them with extra swirls? Please leave a comment below and share your experience, or tag me in your photos on social media! Happy baking, friends!
