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Blueberry Lemon Cupcakes

Delightful Blueberry Lemon Cupcakes that combine tart lemons with sweet blueberries, perfect for gatherings or a cozy treat.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1.5 cups all-purpose flour Provides structure for a tender crumb.
  • 1 tablespoon cornstarch Helps keep cupcakes light and airy.
  • 1 teaspoon baking powder Rising agent for perfect lift.
  • 0.25 teaspoon baking soda Balances the acidity of lemon juice.
  • 0.25 teaspoon salt Elevates flavors and enhances sweetness.
  • 1 cup granulated sugar Adds essential sweetness to cupcakes.
  • 1 tablespoon lemon zest Infuses bright lemon flavor.
  • 0.25 cup vegetable oil Keeps cupcakes moist.
  • 0.25 cup unsalted butter, melted and cooled Adds buttery flavor.
  • 2 large eggs, room temperature Bind ingredients and provide structure.
  • 3 tablespoons fresh lemon juice Adds tartness.
  • 1 teaspoon pure vanilla extract Enhances overall flavor.
  • 0.5 cup full-fat sour cream, room temperature Provides moisture.
  • 0.5 cup fresh or frozen blueberries Bursting with flavor.
Blueberry Frosting
  • 0.5 tablespoon fresh lemon juice Enhances blueberry flavor.
  • 8 oz full-fat cream cheese Provides a creamy base.
  • 0.75 cup unsalted butter, room temperature Adds silkiness.
  • 5 cups powdered sugar Base for the icing.
  • 0.5 teaspoon salt Balances frosting sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-count cupcake tin with paper liners.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  3. In a large bowl, combine the granulated sugar and lemon zest and rub them together with your fingers.
  4. Add vegetable oil and melted butter, whisking until combined. Then, add eggs, lemon juice, vanilla extract, and sour cream.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Divide the batter among the cupcake liners, filling them 3/4 full.
  7. Bake for 15-20 minutes, checking with a skewer for doneness. Cool in the tin for 5 minutes, then transfer to a wire rack.
Frosting
  1. In a medium saucepan, combine blueberries and lemon juice over medium heat and cook until blueberries burst, about 5-8 minutes.
  2. Set the blueberry mixture aside to cool completely.
  3. In a large bowl, whip cream cheese and butter until smooth.
  4. Gradually add powdered sugar and mix until well incorporated.
  5. Stir in the cooled blueberry sauce until smooth. Chill for 30-60 minutes to firm up.
  6. Frost the cooled cupcakes with the blueberry frosting.

Notes

Ensure all ingredients are at room temperature for a smoother batter. You can add more lemon zest for additional flavor or use a piping bag for frosting.