Delightful Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Spring and summer gatherings call for desserts that are bursting with the freshness of seasonal fruits and the invigorating zest of citrus. If you’re in search of a dessert that perfectly encapsulates the vibrant flavors of the warmer months, look no further than these Lemon Blueberry Cupcakes crowned with a heavenly Lemon Cream Cheese Frosting. Ideal for picnics, garden parties, or as a treat to brighten any day, these cupcakes promise a delightful blend of tangy and sweet with every bite.

Ingredients You’ll Need

For the cupcakes:

• 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup full-fat sour cream
• 1/2 cup whole milk
• 3 tablespoons fresh lemon juice, divided
• 3/4 cup fresh or frozen blueberries (do not thaw if frozen)
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon lemon extract (optional, for an extra lemony kick)
• 1 large egg plus one egg yolk, at room temperature
• 2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:

• 1/2 cup (1 stick) unsalted butter, very soft
• 1 (8 ounce) block full-fat cream cheese, very soft
• 4 cups confectioners’ sugar
• 1 and 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon extract (optional)
• 1/2 teaspoon finely grated lemon zest

To decorate (optional):

• 1 teaspoon freshly grated lemon zest
• 1/2 cup fresh blueberries

Baking Your Cupcakes

1. Preparation: Start by preheating your oven to 350°F (177°C) and lining a 12-cup muffin tin with paper liners.
2. Mix Dry Ingredients: Combine 1 and 3/4 cups flour, baking powder, baking soda, and salt in a bowl.
3. Blend Wet Ingredients: In another bowl, mix the sour cream, milk, and 2 tablespoons of lemon juice.
4. Coat the Blueberries: Toss the blueberries with the remaining tablespoon of lemon juice and the 2 tablespoons of flour. This helps prevent them from sinking in the batter.
5. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar. Add the eggs and lemon extract, mixing well after each addition.
6. Combine Dry and Wet Mixtures: Alternately add the dry ingredients and the wet ingredients to the creamed butter mixture, starting and ending with the dry. Mix until just combined to keep the cupcakes light and fluffy.
7. Fold in Blueberries and Zest: Gently fold in the blueberries and lemon zest.
8. Bake: Fill the muffin cups 3/4 full with the batter. Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool before frosting.

Creating the Lemon Cream Cheese Frosting

1. Beat Butter and Cream Cheese: With a mixer, beat the butter and cream cheese until smooth.
2. Add Sugar and Lemon Juice: Gradually add the confectioners’ sugar and lemon juice, mixing until creamy.
3. Enhance Flavor: Stir in the vanilla and lemon extracts, along with the lemon zest.

Assembling Your Cupcakes

Once the cupcakes have cooled, frost them generously with the Lemon Cream Cheese Frosting. If desired, sprinkle a little lemon zest on top for an extra pop of flavor and color, and adorn each cupcake with a few fresh blueberries.

Ready to Serve

These Lemon Blueberry Cupcakes, with their moist, flavorful base and rich, creamy frosting, are not just a treat for the taste buds but also a feast for the eyes. Whether you’re serving them at a gathering or enjoying them as a personal indulgence, they’re sure to be a hit. Prep time is approximately 25 minutes, cooking time is 20 minutes, and this recipe yields about 15 cupcakes. Enjoy the delightful interplay of flavors and the joy of sharing these little pieces of happiness with your loved ones.