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Lemon Blueberry Cupcakes

Delightfully moist Lemon Blueberry Cupcakes, celebrating the union of sweet lemons and juicy blueberries, perfect for any summer gathering.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs eggs, at room temperature
  • 2 lemons, zested and juiced
  • 1 teaspoon lemon extract or pure vanilla extract
  • 1/2 cup sour cream, at room temperature
  • 2 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup lemon juice (from the zested lemons)
  • 1 cup buttermilk, at room temperature
  • 18 ounces fresh blueberries, rinsed
Blueberry Sauce Ingredients
  • 1/4 cup granulated sugar (for blueberry sauce)
  • 1 tablespoon cornstarch (or all-purpose flour)
  • 3 tablespoons water, divided
Frosting Ingredients
  • 1 1/2 cups unsalted butter, cold
  • 5 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1 tablespoon fresh lemon juice (or milk)
  • 1/4 teaspoon salt (for frosting)
  • 2 to 3 tablespoons blueberry puree (made from blueberry sauce)

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line your cupcake pans with colorful liners.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract, beating until smooth and glossy.
  3. Gently fold in the lemon zest and sour cream.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually incorporate the dry mixture into the egg mixture, alternating with buttermilk and lemon juice, until just combined.
  6. Fill the cupcake liners about two-thirds full and bake for 15 to 18 minutes.
  7. Cool on a wire rack.
Blueberry Sauce
  1. Combine fresh blueberries and sugar in a saucepan. As it bubbles, add the cornstarch mixed with water, and simmer until thickened.
Frosting
  1. Whip cold unsalted butter until creamy, then gradually mix in powdered sugar.
  2. Adjust flavors with lemon juice and fold in blueberry puree.
Assembly
  1. Remove a small portion from the center of each cupcake and fill with blueberry sauce. Frost with the blueberry and vanilla blend.

Notes

For best flavor, use fresh blueberries. Substitute Greek yogurt for sour cream for a tangy twist.