Lemon Blueberry Cupcakes
Lemon Blueberry Cupcakes
Ingredients
For the Lemon Blueberry Cupcakes
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon lemon zest, from 1-2 lemons
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries, tossed with 1 teaspoon all-purpose flour
For the Lemon Cream Cheese Frosting
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
For Garnish (Optional)
- 1/4 cup fresh blueberries
Instructions
- 1
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant. This helps release the lemon oils.
⏱️ 3 min
- 4
Add the softened unsalted butter and vegetable oil to the sugar mixture. Using an electric hand mixer, cream the mixture together on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 5
Add the large eggs one at a time, beating well after each addition until fully incorporated.
⏱️ 2 min
- 6
In a small measuring cup, combine the whole milk and fresh lemon juice. Stir briefly and let sit for 5 minutes to curdle slightly (this creates a buttermilk substitute).
⏱️ 5 min
- 7
Add about one-third of the dry ingredients to the wet mixture and mix on low speed until just combined. Then, add half of the lemon milk mixture and mix until just combined. Repeat with another third of the dry ingredients, the remaining lemon milk, and finally the last third of the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 8
Gently fold in the flour-dusted fresh blueberries using a spatula until evenly distributed throughout the batter.
⏱️ 2 min
- 9
Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
⏱️ 3 min
- 10
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 20 min•🌡️ 350
- 11
While the cupcakes cool, prepare the lemon cream cheese frosting. In a large bowl, beat the softened unsalted butter and cream cheese together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 5 min
- 12
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Once all the sugar is added, beat on medium-high speed until light and fluffy.
⏱️ 3 min
- 13
Stir in the fresh lemon juice and lemon zest until well combined.
⏱️ 1 min
- 14
Once the cupcakes are completely cool, frost them using an offset spatula or a piping bag with your desired tip. Garnish with fresh blueberries, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Cupcakes
For the Lemon Blueberry Cupcakes
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon lemon zest, from 1-2 lemons
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries, tossed with 1 teaspoon all-purpose flour
For the Lemon Cream Cheese Frosting
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
For Garnish (Optional)
- 1/4 cup fresh blueberries
Instructions
- 1
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant. This helps release the lemon oils.
⏱️ 3 min - 4
Add the softened unsalted butter and vegetable oil to the sugar mixture. Using an electric hand mixer, cream the mixture together on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 5
Add the large eggs one at a time, beating well after each addition until fully incorporated.
⏱️ 2 min - 6
In a small measuring cup, combine the whole milk and fresh lemon juice. Stir briefly and let sit for 5 minutes to curdle slightly (this creates a buttermilk substitute).
⏱️ 5 min - 7
Add about one-third of the dry ingredients to the wet mixture and mix on low speed until just combined. Then, add half of the lemon milk mixture and mix until just combined. Repeat with another third of the dry ingredients, the remaining lemon milk, and finally the last third of the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 8
Gently fold in the flour-dusted fresh blueberries using a spatula until evenly distributed throughout the batter.
⏱️ 2 min - 9
Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
⏱️ 3 min - 10
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 20 min•🌡️ 350 - 11
While the cupcakes cool, prepare the lemon cream cheese frosting. In a large bowl, beat the softened unsalted butter and cream cheese together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 5 min - 12
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Once all the sugar is added, beat on medium-high speed until light and fluffy.
⏱️ 3 min - 13
Stir in the fresh lemon juice and lemon zest until well combined.
⏱️ 1 min - 14
Once the cupcakes are completely cool, frost them using an offset spatula or a piping bag with your desired tip. Garnish with fresh blueberries, if desired.
⏱️ 10 min