Lemon Blueberry Cupcakes Recipes

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LEMON BLUEBERRY CUPCAKES



Lemon Blueberry Cupcakes image

These Lemon Blueberry Cupcakes are bursting with vanilla, fresh blueberries and a hint of lemon. Piled high with a delicious lemon buttercream frosting and of course, it wouldn't be a cupcake with out SPRINKLES!

Provided by Alyssa Rivers

Categories     Dessert

Time 33m

Number Of Ingredients 19

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup unsalted butter (1 stick, softened)
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
zest of 1 lemon
2 Tablespoons lemon juice
1 cup blueberries
1 cup unsalted butter (2 sticks, softened)
2 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 Tablespoon lemon juice
1 Tablespoon heavy whipping cream
yellow sprinkles
extra blueberries (for topping)

Steps:

  • Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.
  • In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream. lemon zest, and lemon juice and beat until smooth. Fold in blueberries.
  • Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

Nutrition Facts : Calories 456 kcal, Carbohydrate 54 g, Protein 3 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 95 mg, Sodium 94 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving

MISSY'S LEMON AND BLUEBERRY CUPCAKES



Missy's Lemon and Blueberry Cupcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 19

1 1/2 sticks unsalted butter (let stand at room temp)
3 eggs (let stand at room temp)
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/4 cup milk
3 tablespoons finely shredded lemon peel
Butter baking spray
Blueberries, coated with flour
3 to 4 cups powdered sugar
1 stick unsalted butter (let stand at room temp)
1 stick cream cheese
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
Lemon peel
Blueberries
Sprig of fresh mint

Steps:

  • Preheat the oven to 350 degrees F.
  • For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
  • Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
  • For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.

LEMON BLUEBERRY CUPCAKES



Lemon Blueberry Cupcakes image

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.

Provided by Ashley Manila

Categories     Dessert

Time 1h15m

Number Of Ingredients 22

1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
1/2 cup whole milk
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
1 large egg plus one egg yolk, at room temperature
2 teaspoons finely grated lemon zest
1/2 cup (1 stick) unsalted butter, very soft
(1) 8 ounce block full-fat cream cheese, very soft
4 cups confectioners' sugar
1 and 1/2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)
1/2 teaspoon finely grated lemon zest
1 teaspoon freshly grated lemon zest, optional
1/2 cup fresh blueberries, optional

Steps:

  • Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
  • In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
  • In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
  • Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.
  • In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
  • Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!

LEMON-BLUEBERRY CUPCAKES



Lemon-Blueberry Cupcakes image

The combination of tart lemon and juicy blueberries make great cupcakes even better!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 1/2 cups fresh blueberries
3/4 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
2 eggs
1 package (3 oz) cream cheese, softened
2 1/2 cups powdered sugar
3/4 cup unsalted butter, softened
1 teaspoon grated lemon peel
1/2 teaspoon kosher (coarse) salt
1 1/4 teaspoons vanilla
1 tablespoon milk
1 cup fresh blueberries
Lemon peel, if desired
Fresh mint leaves, if desired

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
  • In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
  • Bake 17 to 23 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries, the lemon peel and mint leaves. Store in airtight container at room temperature.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 22 g, TransFat 0 g

BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Blueberry Cupcakes with Lemon Cream Cheese Frosting image

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.

Provided by Pam Lolley

Categories     Cupcakes

Time 1h25m

Yield 24

Number Of Ingredients 18

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
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

Steps:

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

Nutrition Facts : Calories 349.5 calories, Carbohydrate 49.6 g, Cholesterol 70.9 mg, Fat 15.6 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 9.5 g, Sodium 200.3 mg

LEMON-BLUEBERRY CUPCAKES



Lemon-Blueberry Cupcakes image

An easy recipe which starts out with a cake mix. Everyone will think you spent hours making these cupcakes!

Provided by Yoly

Categories     Lemon Cupcakes

Time 1h5m

Yield 18

Number Of Ingredients 14

1 (15.25 ounce) package lemon cake mix, divided
¾ cup milk
4 ounces Neufchâtel cheese, softened
¼ cup freshly squeezed lemon juice
2 large eggs, at room temperature
1 tablespoon lemon zest
1 cup blueberries
¾ cup unsalted butter, softened
1 tablespoon lemon zest
2 ½ cups powdered sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon heavy whipping cream
1 teaspoon lemon extract
18 fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Prepare cupcakes: Set aside 1 tablespoon cake mix. Place remaining cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; beat with an electric mixer for 3 minutes.
  • Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter.
  • Fill the prepared liners 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Set on a wire rack and let cool completely, about 30 minutes.
  • While the cupcakes are cooling, prepare frosting: Whip butter and lemon zest with an electric mixer until well combined. Add powdered sugar, lemon juice, cream, and lemon extract; whip until fluffy, 4 to 5 minutes.
  • Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 36.7 g, Cholesterol 54 mg, Fat 13.1 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 7.3 g, Sodium 212.5 mg

LEMON-GLAZED BLUEBERRY CUPCAKES



Lemon-Glazed Blueberry Cupcakes image

Glazing these blueberry cupcakes as they bake gives them an interesting crunch!

Provided by TerryWilson

Categories     Desserts     Cakes     Cupcake Recipes

Time 45m

Yield 24

Number Of Ingredients 13

1 ½ cups white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
½ teaspoon vanilla extract
2 ¼ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 cup blueberries
1 cup milk
1 cup powdered sugar
3 tablespoons water
2 teaspoons lemon juice
½ teaspoon lemon zest

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
  • Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth.
  • Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour.
  • Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups.
  • Bake in the preheated oven until tops look dry, about 15 minutes.
  • Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each.
  • Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 28.3 g, Cholesterol 26.5 mg, Fat 4.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 140.7 mg, Sugar 18.8 g

LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING



Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting image

Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!

Provided by Kim

Categories     Lemon Cupcakes

Time 4h25m

Yield 18

Number Of Ingredients 21

1 ½ cups frozen blueberries
2 tablespoons white sugar
1 teaspoon lemon juice
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
3 tablespoons lemon juice
1 ½ tablespoons lemon zest
½ teaspoon vanilla extract
⅔ cup buttermilk, at room temperature
1 ½ cups frozen blueberries
1 tablespoon all-purpose flour
1 cup unsalted butter, softened
2 teaspoons lemon zest
1 ½ teaspoons lemon juice
⅛ teaspoon salt
3 ½ cups powdered sugar
1 tablespoon heavy cream

Steps:

  • Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
  • Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
  • Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
  • Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
  • Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
  • While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
  • Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
  • Frost cooled cupcakes.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 62.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 10.1 g, Sodium 132.7 mg

LEMON-BLUEBERRY CUPCAKES WITH CAKE MIX



Lemon-Blueberry Cupcakes with Cake Mix image

Quick and easy way to get a lemon and blueberry fix. It's simple and only uses 8 ingredients, most of which I usually have on hand. It is a moist little cake that hits all the right taste buds!

Provided by Steph

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Cupcakes

Time 30m

Yield 24

Number Of Ingredients 8

1 cup dried blueberries
1 tablespoon all-purpose flour
1 (15.25 ounce) package white cake mix
⅔ cup water
⅓ cup fresh lemon juice
¼ cup vegetable oil
3 large eggs
2 teaspoons lemon zest, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
  • Mix blueberries and flour together in a bowl.
  • Combine cake mix, water, lemon juice, oil, eggs, and lemon zest in another bowl; mix well. Fold in the floured blueberries until just incorporated. Divide batter evenly between the prepared cupcake tins.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool before frosting.

Nutrition Facts : Calories 125.6 calories, Carbohydrate 19.1 g, Cholesterol 23.3 mg, Fat 5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 130.4 mg, Sugar 14 g

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