Description
Lemon blueberry cupcakes with fresh citrus flavor, soft crumb, and cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1/2 cup sour cream
- 2 tbsp milk
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 3/4 cup blueberries
- 8 oz cream cheese
- 1/2 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
Instructions
- Preheat oven to 350°F and line a muffin tin with liners.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Whisk sour cream, milk, and lemon juice in another bowl.
- Cream butter and sugar, then add egg and yolk.
- Alternate adding dry and wet ingredients on low speed.
- Fold in blueberries coated in flour and lemon zest.
- Fill liners 3/4 full and bake for 16-20 minutes.
- Cool completely before frosting.
- Beat cream cheese and butter, add sugar and lemon juice, then mix until smooth.
- Frost cupcakes and garnish with blueberries and lemon zest.
Notes
- Do not overmix the batter to keep cupcakes soft.
- Toss blueberries in flour to prevent sinking.
- Use room temperature ingredients for smooth batter.
- Adjust frosting consistency with small amounts of milk.
- Store cupcakes in fridge and bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 65
