Blueberry Lemon Cupcakes
These Blueberry Lemon Cupcakes are a perfect balance of tangy lemon and sweet blueberries, topped with vibrant cream cheese frosting. Ideal for celebrations or a cozy dessert treat.
Equipment
- Stand Mixer
- Mixing Bowls:
- Muffin Tin
- Cupcake Liners:
- Piping bag with Wilton 6B tip
Ingredients
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/4 cups caster sugar
- 3 teaspoons baking powder
- 1/2 teaspoon fine salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 1/2 cups whole milk full-cream
- 1/2 cup vegetable oil
- 2 tablespoons Greek yogurt or sour cream
- 1 teaspoon vanilla extract or vanilla bean paste
Add-ins & Toppings
- 2 cups frozen blueberries do not thaw
- zest lemon zest from 2 lemons
Frosting
- 2 batches cream cheese frosting
- 1 tablespoon blueberry jam for frosting
- a few drops purple food gel optional
Instructions
- Preheat your oven to 160°C (320°F). Line a muffin tin with cupcake liners.
- In a stand mixer bowl, combine flour, caster sugar, baking powder, and salt. Mix on low speed until well combined.
- In a separate jug, mix milk, vegetable oil, Greek yogurt, eggs, and vanilla extract until fully incorporated.
- Add softened butter to the dry mixture and mix until the batter becomes grainy. Slowly add the wet mixture and blend until smooth.
- Zest one lemon and gently fold the zest into the batter for extra flavor.
- Place about 2 teaspoons of frozen blueberries into each cupcake liner. Fill each liner just over three-quarters full with batter.
- Bake for around 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5–10 minutes before transferring to a wire rack.
- To prepare the frosting: Add purple food gel and blueberry jam to cream cheese frosting. Whip for 30 seconds until light and fluffy.
- Frost cooled cupcakes using a Wilton 6B piping tip. Sprinkle with additional lemon zest for garnish.
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Notes
For best results, store cupcakes in an airtight container at room temperature for up to 3–5 days. Refrigerate in hot/humid climates. Freeze unfrosted cupcakes individually wrapped for up to a month.