These moist Lemon Blueberry Cupcakes are simple to make with a field of cake combine, and style heavenly with a swirl of lemon cream cheese frosting!
Desk of Contents
Tips on how to Make Lemon Blueberry Cupcakes
Preserve these scrumptious cupcakes in thoughts in your subsequent celebration, or for the lemon lovers in your life! You could find the complete, printable recipe additional down on this put up. Here’s a fast rundown of our steps!
- First, preheat the oven to 350 levels F. Add cupcake liners to the cupcake pan(s)
- Within the bowl of your mixer, add the dry substances and whisk at the very least 30 seconds to mix.
- Add the remaining substances to the bowl and blend on medium velocity for 1 minute. Scrape the edges and backside of the bowl and blend for 1 extra minute. If you’re utilizing a hand mixer, combine for a bit longer. As an alternative of folding within the blueberries, we are going to add them within the subsequent step.
- Scoop batter into the cupcake liners. Sprinkle tops with 4-5 blueberries every. Alter quantity to your liking. They’ll sink into the cupcake as they bake- however some will keep suspended.
- Bake at 350 F for about 16 minutes or till the facilities spring again when flippantly touched (or toothpick will be inserted and eliminated with just some crumbs connected).
- Take away from cupcakes from the pan as quickly as you’ll be able to (inside a minute or two). Place on a cooling rack.
For the Lemon Cream Cheese Frosting
We frosted our cupcakes with swirls of lemon cream cheese frosting! That is considered one of our favourite recipes, it’s so creamy, scrumptious, and simple to make!
Lemon cream cheese frosting is a mix of softened butter and cream cheese, confectioners’ sugar, lemon juice, lemon zest, and a little bit of lemon extract.
Assembling the Cupcakes
We adorned our Lemon Blueberry Cupcakes very merely with a swirls of frosting and recent blueberries!
For the frosting swirls, we used a 1M massive star piping tip. To make a easy swirl, maintain the piping bag vertically over the cupcake, outlining the periphery and spiral inward and upward earlier than releasing the stress. Prime with every with a blueberry!
You could find extra on frosting swirls in our cupcake fundamentals tutorial.
This batter is not as thick as a few of our different lemon blueberry cake recipes. For that reason, I added the blueberries to the highest of the cupcake batter earlier than baking.
Some berries will sink to the underside, different blueberries will sink simply barely. We have been happiest with the dispersement of the blueberries with this technique reasonably than once we folded the berries into the batter.
Sure, due to the lemon cream cheese frosting, these cupcakes needs to be refrigerated. Nevertheless, for greatest taste and texture, take away from the fridge 1-2 hours earlier than serving to permit them to heat and soften.
This recipe relies on our standard Lemon Cake from Cake Combine recipe, nevertheless we used an entire field of lemon pudding reasonably than ½ field. We did this to thicken up the consistency of the cupcakes, to make the blueberries much less more likely to sink.
Sure, you’ll be able to bake, wrap, and freeze the cupcakes for as much as three months. After baking, permit the cupcakes to chill.
Line the cooled cupcakes onto a sheet cake board, cowl with a protracted sheet or two of plastic wrap, adopted by tightly wrapped aluminum foil. To thaw, place (wrapped) within the fridge in a single day after which deliver to room temperature.
Extra Doctored Cake Combine Recipes
We have made so many cake combine recipes through the years! You could find the complete assortment right here: Favourite Doctored Cake Combine Recipes. We’re sharing a couple of of our favorites under!
Extra Lemon Truffles
Lemon truffles are in all probability the preferred taste of recipes on our web site! Everyone appears to like lemon (us included)! Listed below are just some of our favourite Lemon Truffles!
Benefit from the Recipe!
Thanks a lot for stopping by! We hope that you just take pleasure in these Lemon Blueberry Cupcakes. If you happen to give the recipe a strive, we might love so that you can go away a remark and photograph under!
- 1 Field White Cake Combine, sifted (15.25 oz) We used Duncan Hines Completely Moist
- 1 cup (114g) all goal flour (plain within the UK)
- 1 cup (200g) sugar
- 1 (3.4 oz) Field On the spot Lemon Pudding (We used Jell-O Model. Don’t make the pudding.)
- 3 massive eggs
- 1 ⅓ cups (322g) water
- 1 cup (242g) bitter cream (we use full fats bitter cream)
- 1 Tablespoon (12g) lemon extract
- ½ teaspoon (2g) vanilla extract
- zest of 1 lemon
- 1 Cup Blueberries (We used recent however frozen needs to be superb additionally.) Alter quantity to your liking.
For the Lemon Cream Cheese Frosting
- 1 cup (226g) Unsalted Butter, softened (softened however nonetheless cool to the touch- Equal of two sticks of butter)
- 16 oz Cream Cheese, softened (453 complete gram weight-That is two 8 oz packages) Use full fats cream cheese for greatest outcomes.
- 2 teaspoons (8g) lemon juice (non-compulsory)
- 1 teaspoon (4g) lemon extract
- Zest from 1 lemon roughly 1 ½ teaspoons (3g)
- 6 to six ½ cups 690g – 747g powdered sugar, sifted
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Preheat the oven to 350 levels. Add cupcake liners to the cupcake pan(s)
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Within the bowl of your mixer, add the dry substances and whisk at the very least 30 seconds to mix.
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Skip the blueberries for now, and add the remaining substances to the bowl and blend on medium velocity for 1 minute. Scrape the edges and backside of the bowl and blend for 1 extra minute. If you’re utilizing a hand mixer, combine for a bit longer. We are going to add the blueberries within the subsequent step.
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Scoop batter into the cupcake liners. Sprinkle tops with 4-5 blueberries every. Alter quantity to your liking. They’ll sink into the cupcake as they bake- however some will keep suspended.
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Bake at 350 F for about 16 minutes or till the facilities spring again when flippantly touched (or toothpick will be inserted and eliminated with just some crumbs connected).
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Take away from cupcakes from the pan as quickly as you’ll be able to (inside a minute or two). Place on a cooling rack.
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Makes 7 ½ cups batter
For the Lemon Cream Cheese Frosting
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Add the softened butter to the bowl of your mixer, combine till easy.
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Reduce the softened cream cheese into items and add to the butter, mixing till blended.
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Add the lemon juice and lemon zest. 1 teaspoon lemon extract, for a stronger lemon taste.
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Regularly add powdered sugar and beat till nicely blended.
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This frosting will pipe greatest if used whereas nonetheless chilled. You can also make it prematurely, refrigerate and when prepared to make use of let it soften barely and remix. Don’t microwave to melt. If the frosting turns into too smooth whereas utilizing simply refrigerate the piping bag or bowl for a short time to agency it up.
Storage
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Due to the cream cheese frosting, these cupcakes needs to be refrigerated in an hermetic container or bakery field. Take away from the fridge 1-2 hours earlier than serving to permit the cupcakes to heat and soften.
