Lemon Blueberry Cupcakes
Try this easy lemon blueberry cupcake recipe with cream cheese frosting – bright, fresh, and perfect for any season!
Ingredients
For the Cupcakes:
- 1 ¼ cups 156 g all-purpose flour
- 1 cup 200 g granulated sugar
- 1 ½ tsp 6 g baking powder
- ½ tsp 3 g salt
- ½ cup 122 g milk, room temperature
- ¼ cup 55 g vegetable oil
- 2 tbsp 24 g sour cream
- 1 large egg room temperature
- 2 tbsp 30 g lemon juice, freshly squeezed
- Zest of 1 lemon
- ¾ cup 111 g fresh blueberries
For the Lemon Cream Cheese Frosting:
- 1 cup 227 g unsalted butter, room temperature
- 4 oz 113 g cream cheese, room temperature
- 3 ½ cups 420 g powdered sugar
- 1 tbsp 15 g lemon juice, freshly squeezed
- Zest of 1 lemon
- ¼ tsp 1.5 g salt
- Additional lemon zest and blueberries for garnish optional
Instructions
Step 1: Prep the Oven
- Preheat your oven to 350°F (175°C) and line a muffin tin with 6 cupcake liners.
Step 2: Combine Dry Ingredients
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
Step 3: Mix Wet Ingredients
- In another bowl, whisk together the milk, oil, sour cream, egg, lemon juice, and lemon zest until fully combined.
Step 4: Make the Batter
- Add the wet ingredients to the dry ingredients. Stir gently until just combined – do not overmix. Fold in the blueberries until evenly distributed.
Step 5: Bake the Cupcakes
- Divide the batter evenly among the 6 liners, filling each about ¾ full. Bake for 20–22 minutes, or until the tops spring back when gently touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.