• Barth Bakery

Blueberry Lemon Cupcakes with Cream Cheese Frosting

Updated: Jul 27

These moist, luscious cupcakes are bursting with summertime flavor in every bite! They’re tart, tangy, and sweet, making an intense, yet perfect, flavor combination.



Makes about 18 cupcakes


Ingredients

Cupcakes

  • ¾ cup granulated sugar

  • 1 Tbsp lemon zest

  • ¼ cup unsalted butter, room temperature

  • 2 large eggs

  • ⅓ cup sour cream

  • ¼ cup vegetable oil

  • 2 tsp pure vanilla extract

  • 1 cup cake flour

  • ¾ cup all-purpose flour

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ⅔ cup full-fat buttermilk

  • 1 ½ Tbsp fresh lemon juice

  • 1 ½ cups fresh blueberries

Frosting

  • 6 oz cream cheese, room temperature

  • ⅓ cup unsalted butter, room temperature

  • 4 cups confectioners' sugar, sifted

  • 1 tsp pure vanilla extract

  • ½ tsp salt

  • 3 Tbsp heavy cream

  • ½ tsp lemon juice

  • ½ tsp lemon zest

  • ½ cup blueberry preserves or jam


Directions

Cupcakes

  1. Preheat oven to 350°F. Line a cupcake pan with paper liners.

  2. In a large bowl, use your fingers to combine the sugar and lemon zest, about 1-2 minutes. Using an electric mixer, add the butter and beat until light and fluffy. Then add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.

  3. Beat in the sour cream, oil, and vanilla until combined. Gradually add in the flours, baking powder, baking soda, and salt until incorporated. Mix in the buttermilk and lemon juice, mixing gently on low speed until smooth. Using a rubber spatula, gently fold in the blueberries.

  4. Evenly divide the batter among the cupcake liners, and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and transfer to a wire rack to cool completely before frosting.

Frosting

  1. In a large bowl, beat together the cream cheese and butter on medium-high speed until creamy and smooth. Gradually add the sugar and beat on low until combined.

  2. Add the vanilla, salt, cream, lemon juice, and lemon zest and beat on medium-high until fluffy, about 2 minutes.

  3. Add the blueberry preserves and beat until combined, about 1 minute.

  4. Pipe or spread the frosting on top of the cooled cupcakes and decorate as desired.


Treat your taste buds and take advantage of blueberry season with these other crazy-good blueberry recipes:

The Best Easy Blueberry Muffins

Blueberry Lemon Coconut Cake Bars

Cranberry Blueberry Maple Crisp

Spiced Blueberry Peach Yogurt Muffins

No-bake Lemon Blueberry White Chocolate Lasagna

Blueberries and Cream French Toast Casserole

Blueberry Lemon Cake with White Chocolate Frosting


Cupcakes are fun for parties or random sweet cravings. Check out these other recipes for miniature bites of cake:

Strawberry Lime Cupcakes

Nutella Stuffed Cupcakes with Raspberry Buttercream

Raspberry Champagne Cupcakes

Cookies and Cream Cupcakes

Fresh Peach Cupcakes with Cream Cheese Frosting

Root Beer Float Cupcakes

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