Lemon Blueberry Cupcakes

5 from 1 vote

These Lemon Blueberry Cupcakes are bursting with vanilla, fresh blueberries and a hint of lemon. Piled high with a delicious lemon buttercream frosting and of course, it wouldn’t be a cupcake with out SPRINKLES!

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Keyword: Cupcake, Cupcake Recipe, lemon blueberry cupcake recipe, lemon blueberry cupcakes

Servings: Cupcakes

Author: Alyssa Rivers

Ingredients

Vanilla Cupcakes:

1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup granulated sugar
½ cup softened unsalted butter
1 ½ teaspoons vanilla extract
½ cup sour cream
zest of 1 lemon
2 tablespoons lemon juice
1 cup blueberries

Lemon Buttercream Frosting:

1 cup softened unsalted butter
2 ½ cups powdered sugar
¼ teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon heavy whipping cream
yellow sprinkles
extra blueberries, for topping

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix 1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
In a large bowl, using an electric or stand mixer on medium speed, whisk 2 large eggs and 1 cup granulated sugar for about 2 minutes, or until light and creamy.
Add the ½ cup softened unsalted butter and 1 ½ teaspoons vanilla extract and whisk on low speed for about 1 minute, or until well blended. Add the flour mixture to the egg mixture on low speed until incorporated, do not overmix! Add the ½ cup sour cream, zest of 1 lemon, and 2 tablespoons lemon juice and beat until smooth. Fold in 1 cup blueberries.
Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool before frosting.

Lemon Buttercream Frosting:

Mix 1 cup softened unsalted butter on medium speed with an electric or stand mixer for about 30 seconds until smooth and creamy.
Add the 2 ½ cups powdered sugar, ¼ teaspoon vanilla extract, 1 tablespoon lemon juice, and 1 tablespoon heavy whipping cream. Increase to high speed and beat for 3 minutes. Add more cream if needed for a smoother consistency.
Frost the cupcakes using a piping bag or knife. Top with yellow sprinkles and extra blueberries,.

Nutrition

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