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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    This recipe is featured in:

    Everyday Celebrations