Lemon Blueberry Cupcakes
The Instagram polls have concluded, and the results are now in.`America and parts of Brazil and Nigeria have spoken or, in other words, voted. You guys want me to bake the lemon blueberry cupcakes. I'm excited because I have never baked something so intricate before. I can't take the credit for this recipe, so I will link the Pinterest post below.
Ingredients & Reasoning
Lemon blueberry cupcakes
All-purpose flour: All-purpose flour works perfectly. Be sure to level your measuring cups.
Granulated sugar: Granulated sugar adds some sweetness to the cupcakes.
Baking powder: Baking powder serves as the leavening agent, causing the cupcakes to rise.
Salt: Salt enhances the flavor of the cupcakes.
Milk: Room temperature.
Vegetable oil: Use vegetable oil, canola oil, or any other neutral-flavored oil.
Sour cream: Sour cream adds moisture and tang to the cupcakes.
Egg: The egg serves as a binder and a source of moisture. Be sure it is also at room temperature.
Lemon juice & lemon zest: Be sure to zest the lemon before you juice it! Depending on the size of the lemons, you may need to use one or two. Check for seeds before you add it in!
Blueberries: Fresh blueberries are a must for this recipe. Frozen blueberries will bleed into the batter, turning it a blue color. Part of the beauty in these cupcakes is the contrast of the blue and yellow colors
Lemon cream cheese frosting
Unsalted butter: Room temperature.
Cream cheese: Room temperature.
Powdered sugar: Powdered sugar sweetens the frosting. No need to sift!
Lemon juice & lemon zest: Zest before you juice, watch out for seeds, and don’t add too much lemon juice or it will loosen the frosting.
Salt: A bit of salt adds contrast to the sweetness of the frosting.
Tools & Supplies for Making Lemon Blueberry Cupcakes
How to Make Lemon Blueberry Cupcakes
Preheat the oven to 350 degrees F & line the cupcake pan with cupcake liners.
Whisk together all-purpose flour, granulated sugar, baking powder, and salt.
Add in milk, egg, vegetable oil, sour cream, lemon zest, & lemon juice to the flour mixture.
Whisk the dry and wet ingredients together until combined and smooth. Do not overmix.
Fold in the blueberries until they are well dispersed.
Portion into cupcake liners using a large cookie scoop, 3/4 full.
Bake for approximately 20 minutes until the cupcakes bounce back when gently touched.
Cool in the pan for 5 minutes and transfer to a wire rack to cool completely.
How to Make Lemon Cream Cheese Frosting
To make the frosting, you will need a stand mixer fitted with a whisk or paddle attachment or an electric hand mixer.
Whip the butter and cream cheese on medium-high speed until light and fluffy.
Add half of the powdered sugar and mix on low. Then add the remaining half and continue to mix on low speed.
Add in the lemon juice, lemon zest, and salt. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
Turn the mixer to medium-high and whip for 2-3 minutes until light and fluffy.
