Lemon Blueberry Cupcakes

posted by Lindsay on August 4, 2014
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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. So light, we were all eating them for breakfast. 🙂

And today is a very exciting day on the blog! It was actually just over a week ago that I hit the two year mark since first hitting publish on this blog, but today we will finally begin to celebrate! I have an awesome KitchenAid Artisan 5 Quart Mixer giveaway going on starting today, and Wednesday you’ll have to be sure to come back because I’ll have another giveaway! I’ve teamed up with some great friends who are helping me celebrate!

Lemon Blueberry Cupcakes - so moist and easy to make!
Lemon Blueberry Cupcakes - so moist and easy to make!

Ok, so I’m going to get sappy for a minute. Given that it’s a “blogiversary,” it feels like a great time to look back on the last two years. It seriously blows my mind and makes me tear up thinking about the last year, and especially the last 6 months. I had no idea when I started this blog that it would come to mean so much to me.

And it’s not just the blog itself. Yes, I love baking and making fun new recipes. I seriously love tasting and eating them – too much! And I love the photo part of it. I look back at the change in my photos over the last 2 years and I’m so happy with how far I’ve come. I think about all the fun recipes I’ve tackled and it constantly makes me want to push myself harder. And I love ALL of that.

But even more than all of that, I love you.

Lemon Blueberry Cupcakes - so moist and easy to make!
Lemon Blueberry Cupcakes - so moist and easy to make!

I love you, my readers, who read what I have to say, even when it’s total nonsense. 🙂

I love you, the bakers, who actually makes my recipes. And I love it even more when you comment or email and tell me how much you loved something. You have no idea how those comments and emails can absolutely make my day and make me want to keep going even in a moment of self-doubt.

I love you, my blog friends, who I feel so privileged to have met and be able to call my friends. You all make blogging more fun than I could’ve ever thought. I had no idea there was such a strong, supportive community out there until this past year and getting to know you all…it’s just awesome. Pure awesome.

And I love you, my family, friends and husband, who are all so supportive of me and my love for this blog. Without the support of my hubs, in particular, this blog could not exist.

So thank you for every comment, email, share, pin, tweet, recommendation that someone check out my blog, all of it! Thank you from the bottom of my heart! You ROCK! And if you enter the giveaway, I hope you win! 🙂

Lemon Blueberry Cupcakes - so moist and easy to make!
Lemon Blueberry Cupcakes - so moist and easy to make!

Well now that I’m all choked up, let’s talk cupcakes.

I made these for my mom’s birthday in July. She is a big lemon fan so I thought these would be perfect!

I started with my vanilla cupcakes that I love so much. They are moist and fluffy, and stick to common ingredients like regular all purpose flour and regular milk. Plus, you only need one bowl. That’s my kind of recipe!

The lemon flavor of the cupcake is light and delicious, and with the lemon icing, the lemon flavor is undeniably good. Blueberries are added to the batter, and add even more moisture and deliciousness. The blueberries do sink to the bottom while the cupcakes bake. I considered trying to change that, but everyone who had them said not to. They loved the distinct way you taste lemon and blueberry separately, yet they all meld together in your mouth.

Lemon Blueberry Cupcakes - so moist and easy to make!
Lemon Blueberry Cupcakes - so moist and easy to make!

And with the blueberries, nobody felt quite so guilty having them for breakfast. Kind of like a blueberry muffin. My mom, dad and I all had them for breakfast the day after her birthday. 🙂

So I hope you help me celebrate and make these cupcakes and enter the giveaway below! Whether you do or not though, thanks for being here! I can’t wait to see what year 3 brings!

KitchenAidGiveaway

Lemon Blueberry Cupcakes

Print
  • Yield: 12-14 Cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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

1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream, milk, lemon juice and zest and mix on medium speed until smooth.
4. Gently fold the blueberries into the batter.
5. Fill cupcake liners a little more than half way.
6. Bake 18-20 minutes.
7. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
8. While cupcakes cool, make icing. Beat butter and shortening together until smooth.
9. Add two cups of powdered sugar and mix until smooth.
10. Add lemon juice, lemon zest and vanilla and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. Ice cupcakes when cool.

Notes

Shortening can be substituted with butter.

Enjoy!

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Recipes from friends:
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Recipes, Sweets and Treats, Cakes and Cupcakes
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