Lemon desserts, such as cupcakes, are incredibly popular due to their vibrant and refreshing flavor profile. The tangy zest of lemon adds a bright and zesty note that awakens the taste buds and provides a refreshing contrast to the sweetness of the dessert. Lemon desserts are also versatile, as they can be both light and indulgent, making them suitable for a wide range of preferences and occasions. Additionally, lemon is often associated with freshness and cleanliness, which may contribute to its popularity in desserts as a flavor that feels both indulgent and revitalizing. Overall, the irresistible combination of tangy citrus and sweet flavors makes lemon desserts a beloved choice for many. Lemon cupcakes offer a bright and refreshing flavor that is perfectly complemented by the sweet and juicy burst of blueberries. The tangy zest of lemon adds a zingy freshness to the cupcakes, while the blueberries provide a delightful contrast with their natural sweetness. Together, they create a harmonious blend of flavors that is both uplifting and comforting, making them a perfect treat for any occasion.
Why are these the best cupcakes?
Flavor Combination: The combination of zesty lemon and sweet blueberries creates a delightful balance of flavors that is both refreshing and indulgent. Moisture: The addition of sour cream in the cupcake batter helps to keep the cupcakes moist and tender, ensuring a soft texture with every bite. Texture: The cream cheese frosting adds a creamy and tangy element that pairs perfectly with the light and fluffy texture of the cupcakes, creating a satisfying mouthfeel. Versatility: This recipe is versatile and can be easily adapted to suit different dietary needs, such as using gluten-free flour or dairy-free cream cheese for a vegan option. Presentation: The cupcakes are visually appealing, with the vibrant blueberry filling and the swirl of cream cheese frosting adding a touch of elegance to any dessert table. Ease of Preparation: Despite having multiple components (cupcakes, filling, and frosting), the recipe is straightforward and can be made by bakers of all skill levels, making it accessible and enjoyable to bake.
Ingredients and substitutes
Butter: Adds moisture and richness to the cupcakes. Margarine or shortening can be used as a substitute, but the flavor and texture may be slightly different. Sugar: Sweetens the cupcakes and helps to create a tender crumb. You can use alternative sweeteners like honey, maple syrup, or stevia, but the texture and flavor may change. Eggs: Provide structure and stability to the cupcakes. For each egg, you can use 1/4 cup of unsweetened applesauce or mashed banana as a substitute, but this may alter the texture. Sour Cream: Adds moisture and a slight tangy flavor to the cupcakes. Greek yogurt can be used as a substitute for sour cream in equal amounts. AP Flour: Provides structure and helps to hold the cupcakes together. Gluten-free flour blends can be used for a gluten-free version of the recipe. Baking Powder and Baking Soda: Leavening agents that help the cupcakes rise and become light and fluffy. Lemon Juice and Lemon Zest: Add a bright, citrusy flavor to the cupcakes. You can use lime juice and zest as substitutes for a different citrus flavor. Blueberries: Provide a burst of sweet-tart flavor and add moisture to the cupcakes. You can use other berries like raspberries or blackberries as a substitute. Cream Cheese: Forms the base of the frosting and adds richness. Mascarpone cheese or a dairy-free cream cheese alternative can be used. Powdered Sugar: Sweetens the frosting and helps to thicken it. You can make a glaze using honey or maple syrup mixed with a small amount of cornstarch, but it will have a different texture.
Step by step instructions
Lemon cupcakes: Preheat your oven to 350°F /175°C/ Gas mark 4 and line a muffin pan with cupcake liners.
Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Cupcake Batter: In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract. Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients with the sour cream, mixing until combined. Do not overmix. Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake: Transfer to the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Blueberry Filling: In a small saucepan, combine the blueberries, sugar, water, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst. Remove from heat and let cool. Fill the Cupcakes: Use a cupcake corer or a knife to core the center of each cupcake, about halfway down. Spoon the cooled blueberry filling into the cored center of each cupcake. Return part of the core in place.
Cream Cheese Frosting: In a medium bowl, beat the cream cheese and butter until smooth and creamy. Add powdered sugar, 1 cup at a time, until desired sweetness and consistency are reached. Mix in the vanilla extract.
Frost the Cupcakes: Transfer the cream cheese frosting to a piping bag fitted with a large star tip. Pipe a swirl of frosting on each cupcake, covering the blueberry filling. Serve and Enjoy: Serve the cupcakes immediately or store them in an airtight container in the refrigerator.
Tips for Success
Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before starting. This helps them mix together smoothly and evenly. Proper Mixing: Mix the batter until just combined after adding the dry ingredients. Overmixing can lead to dense and tough cupcakes. Even Filling: Fill the cupcake liners evenly to ensure that all cupcakes bake at the same rate and have a consistent size. Cool Blueberry Filling: Allow the blueberry filling to cool completely before filling the cupcakes. This prevents it from melting the frosting or making the cupcakes soggy. Chilled Frosting: Make sure your cream cheese frosting is chilled before piping it onto the cupcakes. This helps it hold its shape and makes it easier to work with. Use Fresh Blueberries: If possible, use fresh blueberries for the filling and garnish. They have a better texture and flavor than frozen blueberries. Storage: Store the cupcakes in an airtight container in the refrigerator. They are best enjoyed within a few days of baking. Experiment: Feel free to experiment with different fillings or frosting flavors to suit your taste preferences. Raspberry filling or a lemon buttercream frosting would also be delicious with these cupcakes.
Creative variations
Lemon Blueberry Muffins: Turn the cupcake batter into muffins by baking them in a muffin tin without liners. Serve them for breakfast or as a snack. Lemon Blueberry Loaf: Use the same batter to make a loaf cake instead of cupcakes. Bake it in a loaf pan and drizzle with a lemon glaze for a simple and delicious dessert. Mini Lemon Blueberry Cupcakes: Use a mini cupcake pan to make bite-sized cupcakes. These are perfect for parties or gatherings where bite-sized treats are preferred. Lemon Blueberry Cake: Double the cupcake recipe and bake it in two 9-inch round cake pans. Fill and frost the layers with cream cheese frosting for a stunning layer cake. Lemon Blueberry Trifle: Crumble the cupcakes and layer them in a trifle dish with whipped cream and fresh blueberries for a light and refreshing dessert. Lemon Blueberry Bars: Pour the cupcake batter into a square baking dish to make bars. Bake and cool, then cut into squares and dust with powdered sugar. Lemon Blueberry Cheesecake: Add a layer of lemon cheesecake on top of the cupcake batter before baking for a decadent twist on the classic cupcake.
Creative ways to serve lemon blueberry cupcakes
Lemon Blueberry Cupcake Parfaits: Crumble the cupcakes and layer them in glasses with whipped cream or yogurt and fresh blueberries for a delightful parfait. Lemon Blueberry Cupcake Milkshake: Blend a cupcake with vanilla ice cream and milk for a decadent milkshake. Top with whipped cream and a sprinkle of lemon zest. Lemon Blueberry Cupcake Ice Cream Sandwiches: Slice the cupcakes in half horizontally and sandwich a scoop of lemon or blueberry ice cream between the layers. Lemon Blueberry Cupcake Truffles: Crumble the cupcakes and mix with cream cheese frosting to form truffle balls. Dip them in melted white chocolate and sprinkle with lemon zest.
Mini Lemon Cheesecake Tarts or Lemon Curd Tart Lemon Crinkle Cookies or Lemon Butter Cookies Blueberry Cheesecake – Baked Blueberry Muffins Recipe and Blueberry Bars – Cream Cheese See all blueberry recipes or see all lemon recipes
Frequently asked questions
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