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BLUEBERRY-CUPCAKES-WITH-LEMON-FROSTING

Lemon Blueberry cupcakes

Hi Everyone :), Today, I want to share one of my favorite cupcakes recipes, Lemon Blueberry Cupcakes. These cupcakes are bursting fresh blueberries and a hint of lemon zest, making them the perfect spring & summer dessert. They are quick and easy to make that you will find any excuse just to bake them. They are perfect for birthday parties, picnics, and barbecues. They are also a great sweet treat to surprise mom on Mother’s Day.
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Keyword: cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 14 cupcakes
Calories: 190kcal
Author: Evelyn Saviñon

Ingredients

How to make Blueberry Cupcakes:

  • 1 ⅔ cup all-purpose flour (210 grams)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter (115 grams) melted
  • ½ cup granulated sugar (100 grams)
  • ½ cup brown light sugar (100 grams) packed
  • 1 large egg room temperature
  • ¼ cup sour cream (62 grams) you can substitute for greek yogurt
  • ¾ cup milk (180ml)
  • 2 teaspoons lemon zest
  • 2 cups fresh blueberries

Instructions

  • Preheat the oven to 350°F (176°C). Then, Prepare the muffin pan by placing cupcake liners.
  • Next, in a mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  • Using a microwave-safe bowl, proceed to melt the unsalted butter.
  • In a mixing bowl, combine the two sugars and whisk. The mixture will be thick. Then, add the egg, yogurt, milk, vanilla extract, and lemon zest of one lemon into the mix. Whisk all the ingredients until well combined.
  • Lastly, combine the wet mixture into the dry and whisk until the mixture is smooth and no lumps remain. Using a spatula, gently fold in the fresh blueberries.
  • Now its time to assemble the cupcakes:
  • This recipe makes about 10 to 14 cupcakes so that you might need two muffin pan. Using a small mixing cup (for easy pouring), divide and fill up each cupcake cup with an equal batter amount. Place the pan in the center middle oven rack and bake for about 20 minutes or until a toothpick comes out clean.
  • Allow the cupcakes to cool before adding the frosting.

Nutrition

Calories: 190kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 120mg | Potassium: 71mg | Fiber: 1g | Sugar: 16g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg