These moist, luscious cupcakes are bursting with summertime flavor in every bite! They’re tart, tangy, and sweet, making an intense, yet perfect, flavor combination.
Makes about 18 cupcakes
Ingredients
Blueberry Lemon Cupcakes
¾ cup granulated sugar
1 Tbsp lemon zest
¼ cup unsalted butter, room temperature
2 large eggs
⅓ cup sour cream
¼ cup vegetable oil
2 tsp pure vanilla extract
1 cup cake flour
¾ cup all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
⅔ cup full-fat buttermilk
1 ½ Tbsp fresh lemon juice
1 ½ cups fresh blueberries
Blueberry Lemon Cream Cheese Frosting
6 oz cream cheese, room temperature
⅓ cup unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1 tsp pure vanilla extract
½ tsp salt
3 Tbsp heavy cream
½ tsp lemon juice
½ tsp lemon zest
½ cup blueberry preserves or jam
Directions
Blueberry Lemon Cupcakes
Preheat oven to 350°F. Line a cupcake pan with paper liners.
In a large bowl, use your fingers to combine the sugar and lemon zest, about 1-2 minutes. Using an electric mixer, add the butter and beat until light and fluffy. Then add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
Beat in the sour cream, oil, and vanilla until combined. Gradually add in the flours, baking powder, baking soda, and salt until incorporated. Mix in the buttermilk and lemon juice, mixing gently on low speed until smooth. Using a rubber spatula, gently fold in the blueberries.
Evenly divide the batter among the cupcake liners, and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
Blueberry Lemon Cream Cheese Frosting
In a large bowl, beat together the cream cheese and butter on medium-high speed until creamy and smooth. Gradually add the sugar and beat on low until combined.
Add the vanilla, salt, cream, lemon juice, and lemon zest and beat on medium-high until fluffy, about 2 minutes.
Add the blueberry preserves and beat until combined, about 1 minute.
Pipe or spread the frosting on top of the cooled cupcakes and decorate as desired.