Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
 
alt

This recipe was uploaded
by flamengo

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • Cupcakes:
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 cups sour cream
  • 1 1/2 cups fresh blueberries
  • Frosting:
  • 2 sticks butter
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • Juice and zest of 1 lemon
  • 10 to 12 cups powdered sugar
For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.

Frost the cooled cupcakes with the cream cheese frosting.

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by flamengo

 
 
This cupcake is so light and the lemon is so refreshing . The icing is a suprise as it is colored that pretty blue but is such a nice lemon taste. I have made these several times for events and they are always such a hit!!!


Method


For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.

Frost the cooled cupcakes with the cream cheese frosting.

Show/hide comments

comments powered by Disqus