Go Back

Recipe by:

Sara Crocker

Delicious Lemon Blueberry Cupcakes

These Lemon Blueberry Cupcakes blend zesty citrus with sweet blueberries for a festive treat that’s perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients for Cupcakes
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • ½ cup unsalted butter, melted slightly cooled
  • 2 large eggs
  • ½ cup sour cream
  • ½ cup whole milk
  • 1 Tbsp. lemon zest freshly grated
  • 1 tsp. pure vanilla extract
  • 1 cup fresh blueberries or frozen with a bit of flour
Group: Ingredients for Lemon Glaze
  • 1 cup powdered sugar
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. lemon zest

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add in the melted butter and mix well.
  3. Incorporate the eggs, sour cream, milk, lemon zest, and vanilla extract into the mixture. Whisk until the batter is smooth.
  4. Gently fold in the blueberries, being careful not to overmix.
  5. 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.
  6. While the cupcakes cool, prepare the lemon glaze by mixing the powdered sugar, lemon juice, and zest until smooth.
  7. Once cool, drizzle the glaze over the cupcakes.

Notes

Always let the cupcakes cool before glazing to maintain the glaze's beauty. Use fresh ingredients for the best flavor.