I’ve never been a huge fan of lemon in baked goods but I think my taste buds are starting to like it after devouring these Lemon Blueberry Cupcakes. There is just enough lemon juice and zest to get that refreshing lemon zing but not too over powering especially for those of us how are just warming up to the whole lemon thang.
Sometimes people (including me) can get carried away with frosting and create a cupcake that has a 2:1 ration of frosting to cake. While this may look really cool, it’s nearly impossible get your mouth around without looking like a monster. Plus, it’s not balanced and just too sweet. I made sure that these blue babies had the right amount of lemon cream cheese frosting. I also wanted to be able to see a little bit of the top of the cupcake so a little rosette was perfect!
It was really hard to set the cupcake down after taking a bite. Self-control… until the camera is off. 🙂
- 1¾ cup flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cups sugar
- ½ cup (1 stick) butter, room temperature
- ½ cup milk
- ¼ cup sour cream
- 2 eggs, room temperature*
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest (add more if desired)
- 1¼ cup blueberries
- 2 teaspoons flour
- ¼ cup (1/2 stick) butter, softened
- 4 ounces cream cheese, softened
- 1½- 2 cups powdered sugar
- 1 teaspoons lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
- 54 blueberries (about ½ cup)
- Lemon peel
- Mint leaves
- Preheat oven to 350 degrees F and line muffin tin with 18 paper cupcake liners.
- In a medium mixing bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
- With an electric mixer, beat the butter and sugar together until fluffy. Add the milk, sour cream, eggs, vanilla, and zest and beat until thoroughly combined. Mix the dry ingredients in a little at a time until just combined.
- In a small mixing bowl, combine 1¼ cup blueberries with 2 teaspoons flour until all are coated. Gently fold the blueberries into the batter.
- Spoon the batter into the 18 cupcake liners (about ¾ full).
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Attach the paddle attachment to standing mixer (an electric hand mixer will work too). Beat butter and cream cheese together until smooth. Add the lemon juice, zest, salt, and beat in the powdered sugar a little at a time. Keep mixing until light and fluffy. Pipe frosting onto cooled cupcakes and then top with blueberries, lemon peel, and a mint leaf.
- Store in an airtight container at room temperature up to two days or in the fridge for up to four days.
Recipe Source: Adapted from Missy Drummond (made lighter by replacing some of the butter with sour cream, more milk, less egg, less lemon zest, less and slightly different frosting…)