Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just don’t thaw them first. Toss them in flour before adding to the batter to prevent them from sinking and bleeding color.

How do I keep my cupcakes from being too dense?

Use room temperature ingredients, avoid overmixing the batter, and make sure your baking soda and baking powder are fresh. These small details help maintain a light, fluffy crumb.

What if I don’t have lemon extract?

You can skip it, but the flavor won’t be as bold. If you want that extra lemon punch, double the zest or add a bit more fresh lemon juice for brightness.

Lemon Blueberry Cupcakes

Name: Lemon Blueberry Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided; 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, divided; 3/4 cup fresh or frozen blueberries (do not thaw if frozen); 1/2 cup 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 unsalted butter, very soft; 1 (8 oz) 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 lemon zest, optional; 1/2 cup fresh blueberries, optional

Description

Bright, fluffy lemon blueberry cupcakes made with sour cream and fresh lemon zest, topped with a tangy lemon cream cheese frosting. Perfect for spring gatherings or anytime you need a burst of sunshine.

Ingredients

Scale

For the Lemon Blueberry Cupcakes:

1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided

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, divided

3/4 cup fresh or frozen blueberries (do not thaw if frozen)

1/2 cup 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

For the Lemon Cream Cheese Frosting:

1/2 cup unsalted butter, very soft

1 (8 oz) 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

To Decorate:

1 teaspoon lemon zest, optional

1/2 cup fresh blueberries, optional

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Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.

2. In a bowl, whisk 1 3/4 cups flour, baking powder, baking soda, and salt.

3. In another bowl, mix sour cream, milk, and 2 tbsp lemon juice. Set aside.

4. Toss blueberries with 1 tbsp lemon juice and remaining 2 tbsp flour. Set aside.

5. Beat butter until creamy. Add sugar and lemon extract; mix well.

6. Add egg and yolk, mix thoroughly.

7. On low speed, alternate adding flour mix and sour cream mix until just combined.

8. Fold in blueberries and lemon zest gently.

9. Spoon batter into muffin cups, filling 3/4 full.

10. Bake for 16-20 minutes. Cool in pan 5 minutes, then move to wire rack to cool completely.

11. For frosting, beat butter and cream cheese until smooth.

12. Add powdered sugar gradually with lemon juice, mixing until fluffy.

13. Add vanilla, lemon extract, and zest. Adjust texture with cream if needed.

14. Frost cooled cupcakes, then top with lemon zest and blueberries.

Notes

You will have enough batter for 15 cupcakes.

Cupcakes can be frozen unfrosted for up to 2 months.

Use lemon extract for a stronger citrus flavor.

Do not thaw frozen blueberries before using.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 160mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg