Description
Deliciously moist blueberry cupcakes topped with creamy lemon-infused frosting, perfect for any occasion.
Ingredients
Scale
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large egg whites
- 1/4 cup sour cream or plain yogurt
- 3/4 cup whole milk
- 2 teaspoons pure vanilla extract
- Seeds scraped from 1/2 vanilla bean
- 1 and 1/3 cups fresh blueberries
- 1 cup heavy cream, cold
- 12 ounces full-fat brick cream cheese, softened to room temperature
- 1 and 1/3 cups confectioners’ sugar
- 1 teaspoon fresh lemon zest
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- Fresh blueberries and mint for garnish (optional)
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners. Prepare a second muffin pan for 3 more cupcakes.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk the melted butter and granulated sugar until you achieve a gritty consistency. Add egg whites, sour cream, milk, and vanilla extract; whisk until the mixture is fully combined.
- Pour the wet mixture into the dry ingredients and whisk until the batter is creamy and smooth, with only a few lumps remaining. Gently fold in the juicy blueberries.
- Fill the cupcake liners about 2/3 full and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.
- To prepare the frosting, whip the cold heavy cream on medium-high speed until stiff peaks form, then transfer to another bowl.
- In the same bowl, beat the softened cream cheese until it’s silky smooth. Add in confectioners’ sugar, lemon zest, lemon juice, and vanilla extract, mixing until combined.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Frost the cooled cupcakes generously using a piping bag or spatula, and finish with a sprinkle of fresh blueberries and a sprig of mint if desired.
- Serve immediately or refrigerate. Leftover cupcakes can be stored in the fridge for up to 5 days, if they last that long!
Notes
These cupcakes can be made healthier by swapping half the sugar for a natural sweetener or using dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg