Lemon Blueberry Cupcakes Delight (Print Version)
# Ingredients:
→ Lemon Blueberry Cupcakes
01 -
1 1/4 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 1/2 tsp baking powder
04 -
1/2 tsp salt
05 -
1/2 cup milk, room temperature
06 -
1/4 cup vegetable oil
07 -
2 tbsp sour cream
08 -
1 egg, room temperature
09 -
2 tbsp fresh lemon juice
10 -
Zest of 1 lemon
11 -
3/4 cup fresh blueberries
→ Lemon Cream Cheese Frosting
12 -
1 cup unsalted butter, room temperature
13 -
4 oz cream cheese, room temperature
14 -
3 1/2 cups powdered sugar
15 -
1 tbsp fresh lemon juice
16 -
Zest of 1 lemon
17 -
1/4 tsp salt
18 -
Additional lemon zest and blueberries for garnish (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners.
02 -
In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Whisk to combine.
03 -
Add milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice. Whisk until combined without overmixing.
04 -
Gently fold the blueberries into the batter until evenly distributed.
05 -
Divide the batter evenly among the cupcake liners, filling each liner approximately 3/4 full.
06 -
Bake for 20-22 minutes or until the tops of the cupcakes bounce back slightly when touched.
07 -
Remove the cupcakes from the oven and cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
08 -
In a mixing bowl or stand mixer, beat unsalted butter and cream cheese on medium-high speed until light and creamy.
09 -
Gradually add powdered sugar in two batches, mixing on low speed until incorporated.
10 -
Add lemon zest, lemon juice, and salt, then mix on low speed until combined. Increase to high speed and whip for 2-3 minutes until light and fluffy.
11 -
Spread or pipe the frosting onto the cooled cupcakes. Garnish with additional lemon zest and fresh blueberries if desired.
# Notes:
01 -
Do not overmix the cupcake batter to avoid dense textures.
02 -
Ensure butter and cream cheese are at room temperature for smooth frosting.