Lemon Blueberry Cupcakes

Lemon blueberry cupcakes are the perfect light and fluffy cupcake. Loaded with blueberries these lemon cupcakes, then top with homemade buttercream and some blueberries for a bakery style cupcake that is easy to make at home.

Course Dessert

Cuisine cupcakes

Keyword lemon blueberry cupcakes

Prep Time 5

Cook Time 20

Servings cupcakes

Calories 116kcal

Author Lauren

Ingredients

1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted butter
1/2 cup light brown sugar
1/2 cup sugar
1 large egg
1/4 cup sour cream
2/3 cup half & half
1 teaspoon vanilla bean paste
2 teaspoons lemon zest
1 cup fresh blueberries

Instructions

Preheat oven to 350*F and line pan with cupcake liners.
In a large bowl, combine flour, baking powder, baking soda, and salt whisk to mix everything together and set aside.
Add butter to a small bowl and microwave for 30-45 seconds until it is melted.
In a medium bowl, add the white granulated sugar and the brown sugar. Add in the melted butter and whisk together. Using a grater and a fresh lemon make the lemon zest into a bowl.
Add the egg, sour cream, half & half, vanilla bean paste, and lemon zest to the bowl with the melted butter and sugar and mix well.
Combine wet and dry ingredients into the largest bowl.
Once all combined gently add the blueberries and fold them into the cupcake batter.
Using a scooper add the blueberry cupcake batter to the cupcake liners in the cupcake pan.
Bake for about 20 minutes.
Allow to cool completely before frosting.

Nutrition