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–+ servings
A vanilla cupcake with purple frosting and yellow zest on top, set against a light pink background.

Blueberry Lemon Cupcakes

Vanilla, lemon and blueberry cupcakes with blueberry frosting.
Author: Nick Makrides
4.63 from 8 votes
Print Recipe Pin Recipe
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 20
Calories 191 kcal

Ingredients

Cupcakes

  • 3 1/2 cups (430 g) all-purpose flour
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 large (2 large) eggs
  • 1 1/2 cups (375 ml) whole milk full-cream
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract vanilla bean paste
  • 2 cups (400 g) frozen blueberries
  • 2 batches (2 batches) of my cream cheese frosting
  • 2 (2) lemons zested
  • 1 tbsp (1 tbsp) blueberry jam
  • 1 tsp (1 tsp) lemon essence optional

Frosting

Instructions
 

Cupcakes

  • Preheat oven to 160C
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes.
  • Next combine all of the wet ingredients (except the butter) in a large jug and whisk well.
  • Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Zest 1 lemon into the mixture and fold in gently. Place about 2 tsp of blueberry into each cupcake liner and scoop the batter on top. Fill about just over ¾ of the way.
  • Bake for 20 min or until a toothpick inserted comes out clean.
  • Allow to cool completely before frosting.
  • While cupcakes are baking and cooling prepare your cream cheese frosting by placing a couple drops of purple food gel into your frosting and blueberry jam and whip on high using the paddle attachment for about 30 seconds.
  • Frost your cupcakes using a Wilton 6B tip in a swirl. Finish off with a generous amount of lemon zest.

Video

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving:20g | Calories:191kcal | Carbohydrates:19g | Protein:4g | Fat:11g | Saturated Fat:8g | Polyunsaturated Fat:0.1g | Monounsaturated Fat:0.1g | Trans Fat:0.1g | Cholesterol:33mg | Sodium:148mg | Potassium:54mg | Fiber:1g | Sugar:2g | Vitamin A:198IU | Vitamin C:1mg | Calcium:70mg | Iron:1mg
Keyword Fruit, Lemons
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