Lemon Blueberry Swirl Cupcakes with Rainbow Sprinkles
Lemon Blueberry Swirl Cupcakes with Rainbow Sprinkles
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Blueberry Swirl
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
For the Lemon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
For Decoration
- 1/4 cup rainbow sprinkles
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 350
- 2
Prepare the blueberry swirl: In a small saucepan, combine fresh blueberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1 tablespoon water. Bring to a simmer over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens slightly, about 5-7 minutes. Mash gently with a fork if desired. Remove from heat and let cool completely.
⏱️ 15 min
- 3
In a medium bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min
- 4
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large eggs one at a time, mixing well after each addition. Stir in the whole milk, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until just combined.
⏱️ 5 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 3 min
- 6
Divide the cupcake batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Drop small spoonfuls of the cooled blueberry swirl onto the top of each cupcake batter. Use a toothpick or a small knife to gently swirl the blueberry mixture into the batter.
⏱️ 5 min
- 7
Bake for 18-22 minutes, or until a toothpick 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.
⏱️ 25 min•🌡️ 350
- 8
While the cupcakes cool, prepare the lemon cream cheese frosting: In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase speed to medium-high and beat until light and fluffy.
⏱️ 7 min
- 9
Beat in 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon vanilla extract until well combined. If the frosting is too thick, add a tiny bit more lemon juice or milk, 1/2 teaspoon at a time, until desired consistency is reached.
⏱️ 3 min
- 10
Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting. Decorate immediately with rainbow sprinkles.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Swirl Cupcakes with Rainbow Sprinkles
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Blueberry Swirl
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
For the Lemon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
For Decoration
- 1/4 cup rainbow sprinkles
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 350 - 2
Prepare the blueberry swirl: In a small saucepan, combine fresh blueberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1 tablespoon water. Bring to a simmer over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens slightly, about 5-7 minutes. Mash gently with a fork if desired. Remove from heat and let cool completely.
⏱️ 15 min - 3
In a medium bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min - 4
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large eggs one at a time, mixing well after each addition. Stir in the whole milk, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until just combined.
⏱️ 5 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 3 min - 6
Divide the cupcake batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Drop small spoonfuls of the cooled blueberry swirl onto the top of each cupcake batter. Use a toothpick or a small knife to gently swirl the blueberry mixture into the batter.
⏱️ 5 min - 7
Bake for 18-22 minutes, or until a toothpick 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.
⏱️ 25 min•🌡️ 350 - 8
While the cupcakes cool, prepare the lemon cream cheese frosting: In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase speed to medium-high and beat until light and fluffy.
⏱️ 7 min - 9
Beat in 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon vanilla extract until well combined. If the frosting is too thick, add a tiny bit more lemon juice or milk, 1/2 teaspoon at a time, until desired consistency is reached.
⏱️ 3 min - 10
Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting. Decorate immediately with rainbow sprinkles.
⏱️ 10 min