Description

If you’re looking for a dessert that strikes the perfect balance between sweet and tangy, these Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting are exactly what you need! Light and fluffy cupcakes bursting with fresh lemon flavor and a burst of juicy blueberries, all topped with a creamy, tangy frosting. Whether you’re baking for a special occasion or just craving a delicious homemade treat, these cupcakes are sure to satisfy your sweet tooth.

Ingredients

To create these delightful cupcakes, you’ll need a few simple ingredients:

For the cupcakes:

1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup full-fat sour cream

1/2 cup whole milk

3 tablespoons fresh lemon juice, divided

3/4 cup fresh or frozen blueberries (if using frozen, do not thaw first)

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup granulated sugar

1/2 teaspoon lemon extract (optional, but amps up the lemon flavor)

1 large egg plus one egg yolk, at room temperature

2 teaspoons finely grated lemon zest

For the lemon cream cheese frosting:

1/2 cup (1 stick) unsalted butter, very soft

1 (8-ounce) block full-fat cream cheese, very soft

4 cups confectioners’ sugar

1 and 1/2 tablespoons fresh lemon juice

1/4 teaspoon vanilla extract

1/4 teaspoon lemon extract (optional)

1/2 teaspoon finely grated lemon zest

To decorate (optional):

1 teaspoon freshly grated lemon zest

1/2 cup fresh blueberries

Instructions

Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together 1 and 3/4 cups flour, baking powder, baking soda, and salt.

In another bowl, blend together sour cream, milk, and 2 tablespoons lemon juice.

Toss the blueberries with the remaining lemon juice and 2 tablespoons of flour to coat them lightly.

Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. If using, add the lemon extract and continue mixing.

Alternate adding the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix lightly after each addition. Fold in the blueberries and lemon zest.

Fill the muffin cups about 3/4 full with the batter. Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

Lemon Cream Cheese Frosting

Beat the soft butter and cream cheese together until smooth and creamy.

Gradually add the confectioners’ sugar, lemon juice, vanilla extract, and lemon extract. Continue mixing until smooth and fluffy.

Add the lemon zest and mix until fully incorporated.

Frost the cooled cupcakes with the lemon cream cheese frosting.

Decorating the Cupcakes

For an extra touch, garnish the frosted cupcakes with a sprinkle of freshly grated lemon zest and a few fresh blueberries on top.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes | Servings: 15

Notes

Serving Tips

Perfect Pairing: These cupcakes are delicious on their own, but they pair beautifully with a cup of tea, coffee, or a refreshing glass of lemonade. They’re ideal for afternoon tea, parties, or special gatherings.

Presentation: For an extra touch, consider serving the cupcakes on a decorative tray and adding fresh lemon slices or extra blueberries for a beautiful presentation.

Serve Chilled or at Room Temperature: The lemon cream cheese frosting is best when it’s slightly chilled but still soft. You can let the cupcakes sit at room temperature for a few minutes before serving for the ideal texture.

Storage Tips

Refrigeration: Store these cupcakes in an airtight container in the refrigerator for up to 3-4 days. The cold helps keep the frosting fresh and prevents the cupcakes from drying out.

Freezing: If you’d like to store the cupcakes for a longer period, freeze them without the frosting. Place the cooled cupcakes in a single layer on a baking sheet and freeze for 1-2 hours. Afterward, wrap them tightly in plastic wrap and foil, and store in a freezer-safe container for up to 3 months. To serve, thaw at room temperature and then frost them.

Frosting Storage: If you have leftover frosting, store it separately in an airtight container in the refrigerator for up to a week. When ready to use, let it come to room temperature and re-whip for a smooth consistency.