Ready in: 1 hour · Serves: 12 · Technique: Baking · Storage: Airtight container for up to 3 days.Quick Answer
These Lemon Blueberry Cupcakes blend zesty citrus with sweet blueberries for a festive treat that’s perfect for any gathering.There's something inherently delightful about a cozy kitchen filled with the scent of baked goods, especially in the bustling energy of New York City during the holiday season. As I prepare for Thanksgiving and Christmas festivities, I often turn to these Lemon Blueberry Cupcakes. Their vibrant flavors and moist texture always remind me that dessert can feel festive without being overly complicated. This recipe has become a staple in my repertoire, thanks to its refreshing twist that captures the essence of both summer and winter gatherings.
A Festive Delight for All Occasions
Why You'll Love This Recipe
- Deliciously moist cupcakes bursting with fresh blueberry and zesty lemon flavors.
- A simple, straightforward recipe that's perfect for both novice and experienced bakers.
- Great for any occasion, from casual family gatherings to festive holiday celebrations.
- Freezes well, making it easy to prepare ahead of time for parties or events.
Ingredients
Gather these ingredients before you start baking:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- ½ cup sour cream
- ½ cup whole milk
- 1 tablespoon lemon zest (freshly grated)
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries (or frozen with a bit of flour)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
How to Make Lemon Blueberry Cupcakes (Step-by-Step)
Follow these easy steps to create delightful Lemon Blueberry Cupcakes.
Step 1: Preparing for Baking
Begin by preheating your oven to 350°F (175°C). While the oven heats up, prepare a muffin tin with cupcake liners. It's essential to have all your ingredients ready to ensure a smooth baking process.
Step 2: Mixing the Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. The texture will start to come alive as you add in the melted butter, enriching the mixture. Next, incorporate the eggs, sour cream, milk, lemon zest, and vanilla extract. Whisk until the batter is smooth and glossy.
Step 3: Adding Blueberries
Gently fold in the blueberries, taking care not to overmix, so those juicy bursts remain intact. The vibrant color of the blueberries is a tantalizing preview of the cake's flavor.
Step 4: Baking
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Place them in the oven and relish the aroma as they bake for 18-20 minutes. Check for doneness with a toothpick; it should come out clean and the tops will be golden brown.
Step 5: Making the Glaze
While the cupcakes cool on a wire rack, prepare the lemon glaze by mixing the powdered sugar, lemon juice, and zest in a small bowl until smooth. This glaze will add a bright finishing touch.
Step 6: Glazing the Cupcakes
Once cool, drizzle the glaze over the cupcakes for a shiny, flavorful accent. This step adds not only visual appeal but also a burst of delightful flavor.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to dense cupcakes instead of the light and fluffy texture we're aiming for.
- Using cold ingredients: Room temperature ingredients mix together more smoothly and create a better batter.
- Not letting the cupcakes cool before glazing: Glazing while warm can cause the glaze to melt away, losing that beautiful finish.
Tips and Tricks for Success
- Use fresh blueberries when possible to ensure the best flavor and texture.
- Don't skip the lemon zest; it elevates the flavor profile dramatically.
- For an extra special touch, consider adding a bit of lemon extract in addition to the vanilla.
Variations
- Replace blueberries with raspberries or strawberries for a different fruity flavor.
- Try adding a bit of almond extract for a nutty twist.
- Substitute Greek yogurt for sour cream for a healthier option.
How to Serve
- Serve with a dollop of whipped cream on top for added richness.
- Pair with a scoop of vanilla ice cream for a delightful dessert treat.
- Enjoy alongside a cup of tea or coffee for a cozy afternoon snack.
Make Ahead and Storage
- Make Ahead: The batter can be prepared a day in advance and stored in the refrigerator.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerated for about a week.
- Reheating: To serve warm, gently microwave for 10-15 seconds.
- Freezing: These cupcakes freeze beautifully; thaw at room temperature before serving.
Recipe Notes / What I Learned
Every bite of these Lemon Blueberry Cupcakes brings a refreshing burst of flavor that balances perfectly with the sweetness. Through multiple tests, I discovered that the use of fresh, high-quality ingredients is key to achieving that delightful harmony in taste and texture.
Yield and Serving Size
Yield: 12 cupcakes · Serving Size: 1 cupcake
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 3g protein · 28g carbs · 9g fat
Recipe by:
Delicious Lemon Blueberry Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add in the melted butter and mix well.
- Incorporate the eggs, sour cream, milk, lemon zest, and vanilla extract into the mixture. Whisk until the batter is smooth.
- Gently fold in the blueberries, being careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- While the cupcakes cool, prepare the lemon glaze by mixing the powdered sugar, lemon juice, and zest until smooth.
- Once cool, drizzle the glaze over the cupcakes.
Notes
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but it's best to toss them in a bit of flour before adding them to the batter to prevent them from sinking.
2. How should I store the Lemon Blueberry Cupcakes?
These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. They also freeze well.
3. What if I don't have sour cream?
If you don't have sour cream, you can substitute it with Greek yogurt or buttermilk. Both will maintain the moisture in the cupcakes.
4. Can I make the lemon glaze ahead of time?
Yes, you can prepare the lemon glaze ahead of time. Store it in the refrigerator in an airtight container until you are ready to drizzle it over the cooled cupcakes.
5. How can I make these cupcakes even more lemony?
To enhance the lemon flavor, consider adding a teaspoon of lemon extract in addition to the vanilla extract in the batter, and use fresh lemon zest in the glaze.
