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Blueberry Cupcakes with Lemon Cream Cheese Frosting

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Rate this recipe 4.3/5 (22 Votes)

Ingredients

  • Frosting:
  • Cupcakes
  • 1 + 2/3 cups cake flour (not self-rising)
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup sour cream
  • 1 + 1/4 cups blueberries
  • 10 tablespoons butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon fresh lemon zest (just the yellow part not the pith)
  • 1/2 teaspoon pure vanilla extract
  • 3 + 1/2 cups confectioners' sugar, sifted

Details

Servings 1
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Make the cupcakes:
•Preheat oven to 350 degrees F. Line a 12-cup muffin pan with baking cups.
•Sift together flour, baking soda, baking powder and salt.
•Beat the butter and sugar together on high speed until pale and fluffy about 3 minutes. Beat in eggs 1 at a time then vanilla.
•Scrape down sides of the bowl. On low speed beat in flour in 3 additions alternating with sour cream starting and ending with flour. Fold in blueberries.
•Fill baking cups 2/3 full.
•Bake about 20 minutes until toothpick comes out clean with a few moist crumbs - not raw batter - attached. Cool completely on wire racks before frosting.
Make the frosting:
•On medium speed beat the butter and cream cheese together until fluffy, 2 to 3 minutes. On low speed beat in vanilla, lemon zest and confectioners' sugar. Turn up to medium speed and beat until light and fluffy 4 - 5 minutes. Refrigerate frosting 20 minutes.
•Frost cupcakes. Store in refrigerator and bring to room temperature before eating.

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