Name: Lemon Blueberry Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 and 3/4 cups plus 2 tablespoons all-purpose flour; 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; 3/4 cup fresh or frozen blueberries; 1/2 cup (1 stick) unsalted butter, at room temperature; 3/4 cup granulated sugar; 1/2 teaspoon lemon extract (optional); 1 large egg plus one egg yolk, at room temperature; 2 teaspoons finely grated lemon zest; 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; 1 teaspoon freshly grated lemon zest (optional); 1/2 cup fresh blueberries (optional)

Lemon Blueberry Cupcakes

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Indulge in the vibrant flavors of our Lemon Blueberry Cupcakes, a delightful treat thats perfect for any occasion. These moist and fluffy cupcakes are infused with zesty lemon and studded with sweet blueberries, creating a refreshing dessert thats sure to impress. Topped with a creamy lemon cream cheese frosting, these cupcakes are not only visually appealing but also bursting with taste. Ideal for birthdays, picnics, or simply satisfying your sweet tooth, these cupcakes will become a favorite in your recipe repertoire. Easy to make and customize, theyre the perfect addition to your dessert table!

Author: Alexa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 and 3/4 cups plus 2 tablespoons all-purpose flour
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
3/4 cup fresh or frozen blueberries
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon lemon extract (optional)
1 large egg plus one egg yolk, at room temperature
2 teaspoons finely grated lemon zest
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
1 teaspoon freshly grated lemon zest (optional)
1/2 cup fresh blueberries (optional)

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Instructions

Preheat your oven to 350F (175C) and line a muffin tin with cupcake liners.
In one bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, mix sour cream, milk, lemon juice, and optional lemon extract until smooth.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and lemon zest; mix well.
Gradually combine dry ingredients with the wet mixture; fold in blueberries gently.
Fill cupcake liners two-thirds full with batter and bake for 20 minutes or until a toothpick comes out clean.

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 210
Sugar: 16g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Find it online: https://recipeelite.com/lemon-blueberry-cupcakes/