Description
These Lemon Blueberry Cupcakes will rock your socks off! They might just be the moistest cupcakes I’ve ever made! The flavors are strong, but the overall cupcake is very light. We were all eating them for breakfast!
Ingredients
CUPCAKES
- 1 2/3 cups all purpose flour
- 1 cup sugar
- 3/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter, room temperature
- 3 egg whites
- 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups blueberries
LEMON BUTTERCREAM
- 1/2 cups butter
- 1/2 cups shortening
- 4 cups powdered sugar
- 1 tsp finely grated lemon zest
- 2 tbsp lemon juice
- 1/4 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
- Add butter, egg whites, vanilla, sour cream, milk, lemon juice and zest and mix on medium speed until smooth.
- Gently fold the blueberries into the batter.
- Fill cupcake liners a little more than half way.
- Bake 18-20 minutes.
- Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
- While cupcakes cool, make icing. Beat butter and shortening together until smooth.
- Add two cups of powdered sugar and mix until smooth.
- Add lemon juice, lemon zest and vanilla and mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Ice cupcakes when cool.
Notes
Shortening can be substituted with butter.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 464
- Sugar: 44.5 g
- Sodium: 169.9 mg
- Fat: 25.2 g
- Carbohydrates: 58.3 g
- Protein: 3.5 g
- Cholesterol: 46.6 mg
