Description
Blueberry cupcakes dance with zesty lemon cream cheese frosting, creating a delightful harmony of sweet and tangy flavors. Homemade magic blooms in each bite, inviting you to savor summer’s most delectable dessert.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (296 ml) cake flour (not self-rising)
- 1 + ¼ cups (180 g) blueberries
- 2 large eggs
- 1 stick (113 g) unsalted butter (softened)
- 8 ounces (226 g) cream cheese (room temperature)
- 3 ¼ cups (390 g) confectioners’ sugar (sifted)
Liquid and Flavor Enhancers:
- ¼ cup (60 ml) sour cream
- ¼ cup (50 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon zest
- 10 tablespoons (142 g) butter (room temperature)
Dry Ingredients and Seasonings:
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cavity muffin tin with paper cupcake liners.
- Sift together all-purpose flour, baking soda, baking powder, and salt in a medium mixing bowl to ensure even distribution of dry ingredients.
- In a separate large mixing bowl, cream softened butter and granulated sugar using an electric mixer at high speed until the mixture becomes pale and fluffy, approximately 3 minutes. Incorporate eggs one at a time, then mix in vanilla extract until fully combined.
- Reduce mixer speed to low. Gradually add the dry ingredient mixture in three alternating portions with sour cream, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Gently fold fresh blueberries into the batter, distributing them evenly throughout the mixture.
- Divide the batter equally among the prepared muffin cups, filling each approximately two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove from the oven and allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened cream cheese and butter in a large bowl until smooth and creamy, about 2-3 minutes.
- Add vanilla extract, fresh lemon zest, and confectioners’ sugar. Begin mixing at low speed, then increase to medium-high, beating until the frosting is light and fluffy, approximately 4-5 minutes.
- Refrigerate the frosting for 15-20 minutes to slightly firm up its consistency.
- Once cupcakes are completely cooled, generously pipe or spread the lemon cream cheese frosting on top of each cupcake.
Notes
- Prep like a pro by organizing ingredients before mixing to save time and reduce kitchen chaos.
- Sift dry ingredients carefully to eliminate lumps and ensure a smooth, tender cupcake texture.
- Fresh blueberries work best, but frozen ones can rescue your recipe if fresh aren’t available.
- Room temperature eggs and butter blend more evenly, creating a more consistent batter.
- Avoid overmixing the batter to prevent tough, dense cupcakes that nobody wants to eat.
- Store frosted cupcakes in an airtight container for up to three days in the refrigerator for maximum freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 330 kcal
- Sugar: 36g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg