Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
24 cupcakes
Level:
Easy

Ingredients
  • 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
Directions

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.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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4.3 65
These are not cupcakes. They are muffins.  item not reviewed by moderator and published
Follow the directions and you'll have made your new, favorite cupcake. Delicious. I cut the frosting recipe in half and still had enough left over for about 2 more cupcakes. My 9 year old granddaughter requested these for her birthday. I'm so pleased they turned out so well. item not reviewed by moderator and published
made it and it was soooooooooo good def a keeper item not reviewed by moderator and published
I made this for the holiday season and I loved them!! The fresh blueberries make for a tart, sweet dessert that hits the spot after a hearty meal. item not reviewed by moderator and published
I Made the cupcakes and the frosting. I Was Very happy with the Frosting but the cupcakes did not turn out good. But the frosting was exceptional! item not reviewed by moderator and published
The texture and flavor of the cake was good, but it did not live up to my expectations. I added the juice of one lemon to the batter, and substituted Greek yogurt for the sour cream. I had to bake them for 22 minutes. When they came out they had risen nicely, but after cooling they dipped in and shrank quite a bit. The recipe gave me enough batter for 46 cupcakes. For the frosting I only used 6 cups of sugar and added the juice of one lemon. Overall they were decent, but sub par compared to other cupcake recipes I've tried. item not reviewed by moderator and published
These are actually blueberry muffins, not cupcakes. The texture is denser than cake. They also took longer to bake than the recipe states, and made more than 24 (about 32 muffins. The frosting recipe calls for 10 - 12 cups of powdered sugar. That's more than twice the amount called for in other cream cheese frosting recipes I found. I only used about 4 cups and the frosting tasted good. The photo shows blue frosting, but because of the lemon juice in the recipe the frosting turns out green (blue + yellow = green. They were good, but they are not cupcakes! item not reviewed by moderator and published
Delicious cupcakes! Fluffy and airy, soft, just enough sweet. I didn't make the icing, I prefer just the cake part. item not reviewed by moderator and published
These cupcakes were excellent! My co-workers are still asking me to make these again and it's been months ago since I made them. They were light and loaded with flavor. I'll definitely keep them in rotation. I just wish I could get my hands on all of the recipes from Cupcake Wars. item not reviewed by moderator and published
These were good, but they did not have the consistency of a cupcake and tasted more like a muffin with really sweet icing. item not reviewed by moderator and published
My frosting curdled as soon as I added the lemon....did anyone else have that problem??? item not reviewed by moderator and published
These cupcakes are delicous! They were so easy to make, even though they were my first cupcakes ever. The first time I made these was about a year and a half ago, and everyone loved them. Thank you so much for this amazing recipe! item not reviewed by moderator and published
the best cupcakes the cake is almost like a pound cake and the frosting was so thick and creamy yum!!!!! item not reviewed by moderator and published
Best thing I ever made! I took the best changed from all the other reviews and put them together: I used greek yogurt instead of sour cream to make it healthier and I added a tablespoon of fresh lemon juice to the batter when I put the zest in to give it a stronger lemon taste (it came out perfect. For the icing I used my own recipe: 4 cups powderd sugar (plus extra if too runny 6 oz cream cheese/neuchatel cheese 1/2 stick unsalted butter 1 tsp lemon juice zest of 1 lemon 1 tsp vanilla (optional but yummy item not reviewed by moderator and published
Amazing cupcakes!! item not reviewed by moderator and published
I love this cupcake. The fresh blueberries worked perfect with lemon cake. The frosting had a pretty strong lemon flavor so I adjusted that.The girls at the bridal shower I made these for loved them. item not reviewed by moderator and published
These were simply great!! Easy to make and delicious!!! My whole friends and family loved them. I added the juice of one lemon to the cupcake batter, and it gave them a nice soft lemon flavor. Also, I made just half of the frosting recipe, since it is really sugary and half a recipe was just enough to spread the frosting on each cake. Also I added a bit of purple food coloring to give them that nice color. item not reviewed by moderator and published
I loved this! And so did the MAJ and LTC that I work for!! I think next time I will use food coloring for the frosting and not use so much flour. I think the flavor was good, but it was a little dry. Going to make these again! item not reviewed by moderator and published
I found that I was able to get 40 cupcakes, using a medium sized scoop, and my cupcakes came out full on top. I started at 16 minutes and decided 18 was the magic number for my batch. I did use regular sour cream and didnt measure out my blueberries, just used a full pint. It was in no way runny, so it made it really easy to scoop. I will add lemon juice next time. The zest is not really enough. I also made the frosting but cut WAY back on the powdered sugar. Yes, my frosting is runny, so I will have to experiment and find the "right" amount of sugar to butter/cream cheese ratio. But I found after 5c of sugar I was going into a diabetic coma. I did add the juice of two small lemons. As well as the zest of one of them. It made the frosting really "lemony". But honesly, it was a really good balance for the cupcake. These even impressed my husband who is more of a ice cream and cookie man. item not reviewed by moderator and published
Followed the recipe to the letter except for substituting greek yogurt for sour cream and used only 8 cups of powdered sugar in the frosting. These cupcakes were amazing!!! My family just moved them to the top of my best cupcake list. I was afraid of the texture being too much like a muffin but it was light and fluffy and moist. Yum! item not reviewed by moderator and published
Because I used a different frosting recipe, I am basing this review on just the cake itself. I thought it was amazing! The fresh blueberries made it like a muffin, but it was sweet enough to be a tasty desert! I hope to make it again soon! : item not reviewed by moderator and published
The cupcakes are really yummy, but definitely do not need that much sugar in the frosting! And cool the frosting before decorating the cupcakes. Also exchanged Greek yogurt and didn't add the vanilla to the batter. Very light and refreshing! item not reviewed by moderator and published
Hubby and I whipped this up with 2 changes. We substituted fresh raspberries for the blueberries and Greek yogurt for the sour cream. YUMMMMY!!!! One piece of info I think the writers of the recipe should have included was whether the powdered sugar was measured BEFORE or AFTER sifting. If it was measured AFTER, then yes the measurement is correct. I always sift so 10 cps made sense to me and it worked for the recipe. It does make more than the suggested 24 but I filled the cups a little fuller so only got 36 and the cupcakes were nice and tall. Only thing you can't skimp on with a recipe like this....FRESH lemon zest and juice makes all the difference in the world...DO NOT use that plastic lemon or freeze dried lemon zest if you want an incredible dessert. item not reviewed by moderator and published
These cupcakes overall were delicious, but I made my own changes to the recipe. For the cupcake batter, I added the juice from the lemon in addition to the zest and also added 1tsp lemon extract for a tangier flavor. I found that 20 min was not enough time to bake (I also didn't drain my blueberries as well as I should have which could have played a huge roll in the baking time. Instead of the 20 min that the recipe calls for, I found 25-27 min to be more suitable. For the frosting, I added 1tsp of lemon extract (I wanted it more tart than sweet. For the amount of powdered sugar, I could use that many cups of sugar. I started off with one cup and tasted as I went along. I stopped at 3C, but I'm not a huge fan of overly sweet desserts/icing to begin with. I found the balance of sweetness to tangy tartness to my liking. Since I didn't use as much sugar, the icing didn't thicken up as much as I would have liked for it to, but I considered that a fair trade off for saving 7C of sugar. item not reviewed by moderator and published
Great cupcake- refreshing. I did change it- cut back the flour by 1/2c (still very gluteny and added 2TBS ground flax for texture. I also used 2C blueberries. There isn't enough lemon taste to the cupcake itself either, so will probably add more zest and add a little juice next time. Frosting... I also reduced the sugar in the frosting by 7C and added a whole lemon of juice and zest- the taste was great, but the frosting was still very soft, even refrigerated. But 5-10c of sugar is WAAAAYYY too much! item not reviewed by moderator and published
These cupcakes were way too dense and rose perfectly in the oven but sagged way in after they cooled. I ended up adding a lot more lemon in the cake too. I cut down the sugar in the frosting to about 7 cups but it wasn't thick enough and was way too sweet and I ended up with too much left. It was a waste of my ingredients and I won't be making this again. item not reviewed by moderator and published
Good tasting cupcake. More like a blueberry muffin texture... I added more lemon juice cause frosting was too sweet... Everyone enjoyed the cupcake.... item not reviewed by moderator and published
These cupcakes are delicious! item not reviewed by moderator and published
These are really good! I did add a lot more lemon juice and cream cheese to the frosting. I also cut back on the powdered sugar. Not sure how much I used as I just added until I was happy with how sweet it was. item not reviewed by moderator and published
They were great. Adjudted cook time a little butthst was all. Everyone loved them item not reviewed by moderator and published
I think that these were good, the frosting was a little sweet but my family LOVED them! item not reviewed by moderator and published
The best ever!!!!!!!!! item not reviewed by moderator and published
Fabulous cupcakes!!!! I made them for my son's 1st birthday party and they were the talk of the party. The only thing that I changed was the amount of sugar in the frosting. I cut it back to like 9 cups and added a little more ream cheese. I cant wait to find a reason to make these cupcakes again item not reviewed by moderator and published
Great Flavor. The batter is dense but baked very well. They taste very close to a blueberry muffin. You only need about 8 cups of sugar for the frosting. I will make these cupcakes again. I gave 4 stars instead of 5 because it didn't have that "WOW" factor that I was looking for. item not reviewed by moderator and published
My family and friends loved, loved this recipe. I made it exactly as it is written with the exception of decreasing the amount of powdered sugar to 8 cups (2 lbs. Excellent cupcake recipe. Will make it again using a little more lemon zest in the cupcake, and try it with other fruits as well. item not reviewed by moderator and published
I LOVE this cupcake! I have made these several times and each time they are a big hit wherever I take them. I did add a bit more lemon zest to both the cupcake and the icing and we did not use all of the sugar for the icing but still a winner! I think I plan to use the batter without the lemon or blueberry and see if it makes a good vanilla cake! item not reviewed by moderator and published
I made these for the LSU vs. Alabama game and everyone absolutely loved them! The lemon and blueberry add such a refreshing flavor, and the icing is a nice sweet and tangy finishing touch. I have a recipe for a lemon filling which I filled them with, and I thought it added a nice touch. Don't be worried if you batter is thick! They bake very nicely and are moist a delicious. The thickness helps to compensate for the extra liquid from the blueberries. Definitely a must-try! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
The cupcakes definately tasted more like muffins, but they were a good canvas for the super sweet frosting. I made some adjustments to the frosting- I used the juice of 3 small lemons and a few drops of pure lemon extract to bring out more lemon flavor. I also only used 8 cups of powdered sugar and put some blue food coloring in the frosting. Topped the cupcakes with 3 small blueberries for a fresh garnish. They were yummy, but for a Cupcake Wars cupcake, I was expecting more. I did find that a couple of my guests were just licking the frosting off and not eating the cupcake.... item not reviewed by moderator and published
My 12 year old boy picked this recipe out for his birthday...It was amazing!! My whole family loved the cupcakes...They were wonderful!! I will make this one again that is for sure :- item not reviewed by moderator and published
These are absolutely amazing cupcakes! and the frosting is not as sweet as you might think using all that sugar. I have actually tried these from the gals that won cupcake wars, in the shop the icing is a pal yellow color not this blue that is pictured. I think that was just for the Tim Burton theme. Just printed out the recipe plan to make them this weekend!! item not reviewed by moderator and published
For the frosting, I cut the butter and sugar in half. Still really good but did not look anything like to photo. item not reviewed by moderator and published
Super easy to make and super yummy! item not reviewed by moderator and published
That's sound so GOOD can't wait to try it out item not reviewed by moderator and published
I luv these cupcakes.....I also only used half the butter and half the sugar on frosting...they came out really good. item not reviewed by moderator and published
Best cupcakes ever! I used half the sugar in the frosting. The cupcakes are great without icing. item not reviewed by moderator and published
Thanks to all of you for your reviews. They always help me - a novice! - in my baking exploits! Only gave 4 stars to this recipe because I didn't try the frosting. Kind of scared me - all the sugar, butter, etc is already in the cupcakes! YIKES! Followed the cupcake recipe to a "T" EXCEPT that I added the zest of TWO lemons AND the juice of 2 lemons. Since I wasn't going to use the frosting, I felt I needed to do that to get the entire lemon taste into the cupcakes. Cupcakes are great WITHOUT frosting but I experimented a little...I melted half a big dark chocolate bar in the microwave and then drizzled the melted chocolate over the cupcakes. The dark chocolate was a little overpowering for me on the cupcake but I like the idea of drizzled chocolate. Consequently, I think next time I'll use milk chocolate. Same with simple icing - powedered sugar and warm water. I colored it blue/purple and drizzed it, just for decoration. Fun! item not reviewed by moderator and published
omg, these are the best cupcakes I have ever made and a huge hit with everyone! Use 8 cups of confection sugar not 10. I have made them several times and add the lemon juice to the batter taste so fresh. These cupcakes are light and airy. You could skip the frosting too and have them as breakfast treats. item not reviewed by moderator and published
Good and simple recipe with a nice combination of flavors. Too much sugar in the frosting. The sugar overpowered the cream cheese and the cream cheese flavor was lost. Reduced sugar to 9 1/2 cups and it was magnificent. item not reviewed by moderator and published
Absolutely AMAZING! I have used ALOT of recipes from this site and this one is by far the best! Blew my taste buds away! Oh but I didnt use NEAR the amount of powdered sugar it called for in the icing. I used half and it was great! and Yes you need just a bit of coloring for the icing. Overall: Very light and uplifting with a wonderful lemon kick. item not reviewed by moderator and published
Question: is it food coloring in the icing? item not reviewed by moderator and published
I really like these cupcakes but we only put 5 cups of powdered sugar and it wasn't sweet enough. Also I made the rest of the recipe like it is and it did only make 24 cupcakes. Last I really liked these cupcakes. item not reviewed by moderator and published
gosh...whats the fat grams on this??? do you really need that much butter??? item not reviewed by moderator and published
this is a really awesome recipe my family loved it especially the little ones :the icing is so creamy item not reviewed by moderator and published
I had read the reviews prior to making this recipe. However, I was not impressed with the final result. I made the full recipe as listed, but as users said, it will make an enormous amount. Approx 48 regular cupcakes. I had divided it up. Half went into a 13x9 cake pan and the rest went for cupcakes. The lemon zest was not enough to add a strong lemon flavor. I added additional lemon juice to the cake batter. When the cakes were cooled, they became very moist in the middle (appearing as though they weren't fully cooked. They became dense (almost wet-like after sitting because of all the sour cream. The frosting was good. I only needed 6 cups of powered sugar, not 10-12. The frosting had more flavor than the actual cake and actually distracted from it. My whole family was not impressed with the cupcakes or the cake. I will not make this again. item not reviewed by moderator and published
Yummy cupcakes!!! Frosting does not need the 10-12 cups of confectioner sugar. I put in 10 cups and it started to seize up. So I would suggest between 7-8cups and you will definitely still have enough frosting. item not reviewed by moderator and published
Great recipe. My grandchildren saw it on cupcake wars and we had to make them. We used 4.5 cups of confectioner sugar for this recipe. This would work well just as a blueberry muffins. The lemon zest gave it a great kick! item not reviewed by moderator and published
These were absolutely delicious. The cake has the right texture and they are very moist. I followed the recipe exactly and got 48 regular size cupcakes. The frosting was delicious and complimented the cake very well. It was the exact amount of icing for all 48 cupcakes. My party loved them! And yes, it really is 10 to 12 cups of powdered sugar. A 4lb. bag of powdered sugar is approx. 7 1/2 cups of sugar. item not reviewed by moderator and published
Is it really 10 to 12 cups of powder sugar for only 24 cupcakes and to get the frosting color is it just food coloring? Thank you! item not reviewed by moderator and published
Love these cupcakes! item not reviewed by moderator and published
WOW WOW WOW! This recipe is deeeeelish!!!! And forgiving! I had to improvise as I didn't have all the specific ingredients! I used strawberries instead of blueberries, and I only had 1 cup of sour cream so I substituted the other cup with whipping cream. This will be my go-to recipe from now on, especially for citrus cupcakes!! Thank you Lori!!!!!!!! item not reviewed by moderator and published
This response is answering the question by cdavidson222 of Omaha, Can someone explain what it means when it talks about adding the dry ingredients and sour cream in 3 parts? Answer: Divide your combined dry ingredients (flour, baking soda and salt into 3 parts, which is 1/3 each. You can eyeball this. Divide your wet ingredient (2 cups of sour cream into 2 parts, which is 1 cup each. The mixing will be added as follows: dry, wet, dry, wet, dry. So, the process is: Part 1: Add 1/3 of dry mixture into the creamed butter/sugar mixing slowly just until combined. Add the wet ingredient (1 cup sour cream mixing slowly just until combined. Part 2: Add 1/3 of dry mixture mixing slowly just until combined. Add the final wet ingredient (1 cup sour cream mixing slowly just until combined. Part 3: Add the final 1/3 of dry mixture mixing slowly just until combined. Hope this helps. item not reviewed by moderator and published
Can someone explain what it means when it talks about adding the dry ingredients and sour cream in 3 parts? item not reviewed by moderator and published
Just making sure... is it really TEN to TWELVE cups of powdered sugar?!?!? item not reviewed by moderator and published
These cupcakes were amazinggg!!!! item not reviewed by moderator and published

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