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Lemon Blueberry Cupcakes

These delightful cupcakes combine tart lemon and sweet blueberries, perfect for any occasion from birthday parties to summer picnics.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 3 large 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
  • 1/4 cup granulated sugar (for blueberry sauce)
  • 1 tablespoon cornstarch (or AP flour)
  • 3 tablespoons water, divided
Frosting
  • 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. Line cupcake pans with charming cupcake liners.
  2. In a large bowl, combine sugar, vegetable oil, eggs, and lemon extract. Beat until smooth.
  3. Add lemon zest and sour cream, mixing just until incorporated.
  4. In another bowl, whisk together flour, baking powder, and salt. Alternately add the dry mixture and the wet ingredients (buttermilk and lemon juice) to the egg mixture, mixing gently until just combined.
  5. Divide the batter into prepared cupcake liners, filling them about 2/3 full.
  6. Bake for 15-18 minutes until puffed and golden. Let cool completely on a wire rack.
Blueberry Sauce
  1. In a saucepan, combine fresh blueberries with sugar. Cook over medium heat with 2 tablespoons of water until bubbling.
  2. Mix cornstarch with remaining water. Add to the blueberry mixture and simmer until thickened. Let cool completely.
Frosting
  1. Whip cold butter until light and fluffy. Gradually beat in powdered sugar and vanilla extract.
  2. Adjust consistency with lemon juice or more powdered sugar if desired. Set aside half of the frosting and mix in blueberry puree.
Assembly
  1. Carefully remove the centers of cooled cupcakes and fill them with blueberry sauce.
  2. Replace the tops and frost with both vanilla and blueberry frosting.

Notes

Use fresh blueberries for the best flavor. Store cupcakes in an airtight container at room temperature for up to three days, or refrigerate for about a week.