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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

Light lemon scented cupcakes with a tart blueberry cream cheese frosting.
Course Dessert
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 15 -18 cupcakes
Author Heather H. of Kitchen Concoctions

Ingredients

  • Lemon Cupcakes:
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup milk
  • 2 lemons juiced and zested
  • 4 egg whites room temperature
  • 1 cup granulated sugar
  • ½ cup vegetable or canola oil
  • 1 teaspoon vanilla extract
  • -
  • Blueberry Sauce:
  • 1 cup fresh blueberries
  • ½ cup granulated sugar
  • 1 lemon juiced and zested
  • -
  • Blueberry Cream Cheese Frosting:
  • 1 8 oz package cream cheese, room temperature
  • ½ cup unsalted butter room temperature
  • 4-5 tablespoons prepared blueberry sauce
  • 3 cups powder sugar
  • -
  • Garnish:
  • ½ cup fresh blueberries

Instructions

  1. For Lemon Cupcakes: Preheat oven to 350 degrees F. Line a muffin pan with paper cupcake liners, set aside.
  2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.
  3. Pour milk into a liquid measuring cup or small bowl. Stir in lemon juice and zest. Set aside for 3-5 minutes to allow the milk to curdle slightly.
  4. In a large bowl, using a hand-held mixer or stand mixer with a whisk attachment, beat egg whites for 30 seconds, or until foamy. Continue beating and slowly pour in sugar, a little at a time. Beat for 3-4 minutes, or until egg whites are fluffy and soft peaks are formed.
  5. Slowly pour in oil, as the eggs are still beating on medium-high speed.
  6. Add vanilla and lower the speed to low. Alternating, add flour mixture and milk mixture in two parts; mixing just until combined. If needed, scrape the sides and bottom of the bowl and mix until combined.
  7. Using an ice cream scoop or large cookie scoop, divide the batter evenly among the prepared muffin pan, filling each cupcake cavity approximately 2/3 of the way full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the muffin pan for 4-5 minutes before transferring them to a wire rack to cool completely before frosting.
  9. For Blueberry Sauce: In a small saucepan over medium heat, stir together blueberries, sugar, lemon juice and zest.
  10. Cover, leaving a crack for steam to escape, and cook, stirring often, for 15 minutes or until blueberry sauce is thickened.
  11. Allow blueberry sauce to cool completely then transfer to a blender. Blend on high until sauce is completely smooth.
  12. For Blueberry Cream Cheese Frosting: In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat together butter and cream cheese on medium-high speed, for 1-2 minutes, or until smooth and creamy.
  13. Slowly beat in powdered sugar and blueberry sauce, a little at a time. Continue mixing until powdered sugar and blueberry sauce is completely added and the frosting is smooth and fluffy. Add additional blueberry sauce or powdered sugar, if needed, to reach desired consistency.
  14. Frost cooled cupcakes with prepared frosting and garnish with 3-4 fresh blueberries.

Recipe Notes

Blueberry jam can be substituted for homemade blueberry sauce in frosting.