Description
These Lemon Blueberry Cupcakes are a delightful treat combining zesty lemon and juicy blueberries in a moist, tender cupcake. Perfect for any occasion, these cupcakes are topped with a luscious lemon cream cheese frosting, balancing sweetness with a refreshing citrus tang.
Ingredients
Scale
Cupcake Batter
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- ½ cup whole milk
- 3 tablespoons fresh lemon juice (divided)
- ¾ cup blueberries (fresh or frozen)
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- Zest of 2 teaspoons lemon
Frosting
- Lemon Cream Cheese Frosting (ingredients not specified in original recipe)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine wet ingredients: In a separate bowl, mix sour cream, whole milk, and 3 tablespoons of fresh lemon juice to create the liquid component of the batter.
- Cream butter and sugar: Using a mixer, cream the unsalted butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender crumb. Then add the large egg and egg yolk along with lemon zest, mixing thoroughly.
- Combine mixtures: Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream and lemon juice blend. Fold in the blueberries gently to prevent them from breaking and to spread them evenly throughout the batter.
- Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, signaling they are done.
- Cool and frost: Remove cupcakes from the oven and let them cool completely before frosting with prepared Lemon Cream Cheese Frosting.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid color bleeding.
- Room temperature ingredients ensure better mixing and texture.
- Filling cupcake liners about two-thirds full prevents overflow during baking.
- Lemon Cream Cheese Frosting specifics were not provided; typically includes cream cheese, butter, powdered sugar, lemon juice, and zest.
- Check cupcakes starting at 18 minutes to avoid overbaking.
