Blueberry Cupcakes with Lemon Cream Cheese Frosting

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These blueberry cupcakes are super tender with just a slight tang from the cream cheese, sour cream, and lemon juice. These are perfect for a special occasion! Birthday parties, brunch, or picnics. Garnish with extra fresh blueberries and lemon zest for a lovely presentation.

Blueberry Cupcakes with Lemon Cream Cheese Frosting
Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
35 mins
Total Time:
1 hrs 25 mins
Servings:
24
Yield:
24 cupcakes

Ingredients

Cupcakes:

  • ½ cup salted butter, softened

  • ½ (8 ounce) package cream cheese, softened

  • 2 cups white sugar

  • 4 large eggs, at room temperature

  • 2 teaspoons vanilla extract

  • 1 tablespoon lemon juice

  • 2 teaspoons lemon zest

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 (8 ounce) carton sour cream

  • 1 ½ cups fresh blueberries

Lemon Cream Cheese Frosting:

  • 1 (8 ounce) package cream cheese, softened

  • ½ cup salted butter, softened

  • 1 (16 ounce) box powdered sugar

  • 1 teaspoon lemon zest

  • 1 teaspoon lemon juice, or more as needed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Place 24 paper baking cups in two (12-cup) muffin pans. Set aside.

  2. Beat butter and cream cheese with a stand mixer fitted with the paddle attachment at medium speed until creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla, lemon juice, and lemon zest.

  3. Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually add flour mixture to butter mixture alternately with sour cream on low speed, beating just until blended after each addition, beginning and ending with flour mixture. Gently fold in blueberries. Spoon or scoop batter into prepared baking cups, filling each about 2/3 full (about 1/4 cup batter for each).

  4. Bake in the preheated oven until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in pans on wire racks for 5 minutes. Remove from pans to wire racks and cool completely, about 30 minutes.

  5. For the frosting beat cream cheese and butter with a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add powdered sugar and beat well. Beat in zest and 1 teaspoon lemon juice. Increase speed to medium-high and beat until light and fluffy, adding 1 teaspoon lemon juice if needed to reach desired consistency. Pipe or spread frosting onto cupcakes.

Cook's Note:

Gently fold in blueberries so you won't break them up. Also, don't overbeat your batter to keep them nice and tender.

Nutrition Facts (per serving)

350 Calories
16g Fat
50g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 350
% Daily Value *
Total Fat 16g 20%
Saturated Fat 10g 48%
Cholesterol 71mg 24%
Sodium 200mg 9%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 3%
Protein 4g
Potassium 70mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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