Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

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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.

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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.

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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!

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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.

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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!

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Love these cupcakes!

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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!!!!!!!!

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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.

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Can someone explain what it means when it talks about adding the dry ingredients and sour cream in 3 parts?

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Just making sure... is it really TEN to TWELVE cups of powdered sugar?!?!?