Lemon Blueberry Cupcakes

Lemon and blueberries are such a delicious combination. The tartness of the lemon adds such a delicious punch to the sweet, juicy blueberries. Plus – the color combo on these lemon blueberry cupcakes just might be my favorite.

So now that blueberries are coming into season – I wanted to make a new lemon blueberry treat. Last year I shared these raspberry lime cupcakes here on Oh Sweet Basil and everyone seemed to love them. So I figured you’d love these lemon blueberry cupcakes just as much.

Lemon Cupcakes

The lemon cupcakes are moist and fluffy with the perfect lemon flavor. The recipe starts with real butter for the most flavor.

Cake Flour

Then we’re using cake flour so the cupcakes are light and fluffy with a soft crumb. So if you’ve ever wondered how to make a soft and fluffy cake, it’s all about the flour.

How to Make Natural Blueberry Frosting

First boil up the berries (fresh or frozen) in a medium sauce pan until the skin is softened and the blueberries form a thick sauce. Then push the sauce through a strainer to remove any large chunks, and allow the reduction to cool fully. It needs to be totally cooled before adding it to the frosting or else the frosting can separate, which no one wants.

Then from there, making the blueberry frosting is really simple. Beat softened butter until fluffy, then mix in about 1/2 of the powdered sugar. Beat in the 3 tablespoons of the cooled blueberry sauce, followed by the rest of the powdered sugar and a little whipping cream if necessary.

Lemon Blueberry Cupcakes
I cannot wait to try these beautiful and delicious looking cupcakes

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
30 cupcakes

Ingredients

    Cupcakes:

•     2 1/2 cups cake flour
•     1 teaspoon baking soda
•     1 teaspoon baking powder
•     1 cup fresh blueberries (plus 2 tablespoons of flour to coat)
•     1 teaspoon salt
•     1/2 cup lemon juice
•     2 tablespoons grated lemon zest
•     1 cup sour cream, room temperature
•     2 cups granulated sugar
•     1 cup unsalted butter, room temperature
•     4 large eggs, room temperature
•     1 teaspoon vanilla extract

    Frosting:

•     1 cup fresh blueberries
•     2 tbsp sugar
•     1/2 teaspoon vanilla extract
•     1/4 cup water
•     2 tbsp whipping cream
•     1 cup butter, softened (unsalted)
•     1 tbsp cornstarch
•     2 1/4 cups powdered sugar

Instructions

Cupcakes:

1. Preheat oven to 350 F. Line Muffin pan with muffin liners.
2. Sift the flour, baking powder, baking soda and salt together.
3. In another bowl, whisk sour cream, lemon zest, juice and vanilla.
4. Beat butter and sugar together on medium speed in a bowl until light and fluffy. Beat in eggs, one at a time, until thoroughly blended.
5. Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
6. Coat the fresh blueberries in flour (make sure they are completely covered)
7. Fold them into the batter (do not blend them! just stir in by hand)
8. Fill muffin tins 2/3 full.
9. Transfer muffin tin to oven and bake for 15 to 18 minutes.
10. Transfer muffin tin to a wire rack and let cupcakes cool completely.

Frosting:

1. In a medium saucepan combine: blueberries, water, corn starch, and sugar. Stir for 15 minutes or until the mixture becomes thick like a jelly.
2. Remove from the heat and strain the mixture through a wire mesh strainer into a small bowl. The mixture should make around 1/4 cup of a reduced sauce.
3. Place the small bowl in the fridge, covered for 30 minutes or until cool.
4. Beat the softened butter in a mixer until it is creamy and fluffy.
5. Add in the blueberry reduction sauce.
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7. Alternate adding in the powdered sugar and the whipping cream.
8. Scrape down the sides of the bowl between additions.
9. Finally add in the vanilla extract and beat until everything is fully incorporated.

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