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–+ servings
Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes: A Fresh Twist on a Classic Treat

Enjoy these delightful Lemon Blueberry Cupcakes that are gluten-free adaptable and perfect for gatherings and snacks!
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Cakes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free flour blend for a gluten-free option.
  • 1 cup Granulated Sugar You can replace it with coconut sugar for a wholesomer flavor.
  • 1 tablespoon Baking Powder Make sure it's fresh for a proper rise.
  • ½ teaspoon Salt Use kosher salt for a purer taste.
  • 1 cup Milk Room temperature milk is key; buttermilk works as a great substitute.
  • ⅓ cup Vegetable Oil Avocado oil can also be used for a different flavor profile.
  • ½ cup Sour Cream Greek yogurt can be a suitable alternative.
  • 1 large Egg Be sure it's at room temperature; for an egg-free option, use flaxseed meal mixed with water.
  • ¼ cup Fresh Lemon Juice Fresh juice truly makes a difference for the best results.
  • Zest of 1 Lemon Always zest lemons before juicing for maximum oil extraction.
  • 1 cup Fresh Blueberries Fresh is preferred to prevent bleeding into the batter.
For the Frosting
  • ½ cup Unsalted Butter Ensure it's at room temperature; salted butter can also be used.
  • 8 oz Cream Cheese Light versions may alter the texture.
  • 2 to 3 cups Powdered Sugar Adjust the quantity according to desired sweetness.
  • Additional Lemon Zest and Blueberries For garnish and an enhanced flavor appeal.

Equipment

  • Cupcake Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Ice cream scoop
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt.
  3. Create a well in the center and pour in 1 cup of room temperature milk, ⅓ cup of vegetable oil, ½ cup of sour cream, 1 large egg, the zest of 1 lemon, and ¼ cup of fresh lemon juice, mixing until just combined.
  4. Fold in 1 cup of fresh blueberries carefully.
  5. Fill each cupcake liner about ¾ full with the batter.
  6. Bake in the preheated oven for 20 to 22 minutes.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack.
  8. Beat ½ cup of softened unsalted butter and 8 oz of softened cream cheese until creamy, then gradually add 2 to 3 cups of powdered sugar, zest and juice of 1 lemon until light and fluffy.
  9. Frost the cooled cupcakes and garnish with additional lemon zest and fresh blueberries.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 4mgCalcium: 40mgIron: 0.5mg

Notes

Use fresh ingredients for the best flavor, do not overmix, and allow cupcakes to cool completely before frosting.

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