These lemon blueberry cupcakes are topped with whipped blueberry ganache frosting and have fresh, juicy blueberries in every bite! The base of the cupcakes is flavored with lemon zest and fresh lemon juice, making them super tangy and moist. It's the best fresh and fruity flavor combination!
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Why You'll Love This Recipe
- Super moist and bouncy: Olive oil makes up the base of this cupcake recipe. Not only does the oil help the lemon blueberry cupcakes stay moist for days, but the grassy flavor of the oil really elevates the lemon! These cupcakes are very similar to my lemon olive oil cupcakes, but with blueberries!
- Bright and lemony flavor: Fresh lemon juice and zest give these cupcakes all the tart flavor they need, but you can add ยผ teaspoon of lemon extract for extra zing. Or you could use a different frosting like this lemon Swiss meringue buttercream or lemon whipped ganache.
- Whipped ganache frosting: I love a classic American blueberry buttercream, but I thought the sweetness overpowered the lemon flavor when I was testing these. I settled on a whipped white chocolate blueberry ganache instead. It's just as silky smooth, but is less sweet so the lemon flavor really shines.
Ingredient Notes
- You'll need lemon zest and lemon juice from about 2 lemons. When zesting them, only remove the yellow outer part, avoiding the bitter white pith. Do not substitute bottled lemon juice! It's made from concentrate and won't have the same vibrant flavor.
- Like I said before, I loved how these cupcakes tasted with olive oil, but any neutral oil (like vegetable or canola) will do the trick.
- I used a combination of sour cream and whole milk, but one or the other works too. This is a pretty forgiving recipe. You can also use buttermilk! It's more acidic than regular milk and helps limit gluten development for a soft and tender crumb.
- I had a leftover pint of fresh blueberries when I was baking, but you can also use frozen blueberries if they're out of season. They should be totally frozen when you add them to the batter. If they're thawed, they may add too much moisture and change the consistency of the cupcakes.
For the full list of ingredients and measurements, see the recipe card below.
How to Make Lemon Blueberry Cupcakes
Preheat the oven to 350ยฐF and line a cupcake pan with paper cupcake liners. Set aside.
Step 1: Use a Microplane grater to zest the lemons into a large bowl of sugar. Then rub the zest and sugar together with your fingers to release all that lemon oil and flavor!
Step 2: Whisk the olive oil, eggs, and vanilla extract into the lemon sugar.
Step 3: Whisk in the sour cream and milk followed by the lemon juice until smooth.
Step 4: Fold in the all purpose flour, baking powder, and salt until a few dry streaks of flour remain. Then gently fold in the blueberries until evenly combined.
Toss the blueberries in a little flour before adding them to the batter so they don't sink to the bottom!
Step 5: Pour the batter into the prepared cupcake tin making sure each cup is ยพ filled. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: While the cupcakes cool, make the whipped ganache by blending freeze-dried blueberry powder, white chocolate, and hot heavy cream together. Refrigerate for 3-4 hours until set, then beat on medium speed with a hand mixer until light and fluffy.
Decorating
I used a piping bag fitted with a large star tip (I used the Ateco 843) to gently pipe the whipped ganache. Don't forget to garnish the cupcakes with extra lemon zest and blueberries!
More Cupcake Recipes to Try
๐ Recipe
Lemon Blueberry Cupcakes
These lemon blueberry cupcakes are soft, moist, and packed with vibrant lemon flavor from fresh lemon juice and zest. The batter is studded with fresh, juicy blueberries and each cupcake is topped with a light, fluffy whipped blueberry ganache that pairs perfectly with the bright citrus.
Equipment
- 1 cupcake pan with paper lines
- 1 immersion blender for the ganache frosting
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Ingredients
Whipped Blueberry Ganache
- 19 grams freeze dried blueberries
- 315 grams white chocolate chips
- 175 grams heavy cream
Lemon Blueberry Cupcakes
- 150 grams granulated sugar
- 2 tablespoons lemon zest 2 medium lemons
- 113 grams olive oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 60 grams sour cream room temperature
- 120 grams whole milk room temperature
- 45 grams lemon juice
- 180 grams all purpose flour
- 2 teaspoons baking powder
- ยฝ teaspoon salt
- 140 grams blueberries fresh or frozen
Instructions
Whipped Blueberry Ganache
- Add the freeze-dried blueberries to a blender or food processor and pulse to a fine powder. Sift the powder through a fine mesh sieve to remove any seeds.19 grams freeze dried blueberries
- Place the white chocolate in a large heatproof bowl and stir in the blueberry powder. Set aside.315 grams white chocolate chips
- Heat the heavy cream in the microwave or on the stovetop just until it begins to gently simmer around the edges. Do not let it come to a boil.175 grams heavy cream
- Pour the warm cream over the white chocolate mixture, ensuring all of the chocolate is submerged. Let it sit for about 1 minute to soften.
- Stir with a spatula until the chocolate is mostly melted and the mixture is combined. If any small pieces of chocolate remain, microwave in short bursts, stirring between each, until fully melted.
- Use an immersion blender to blend the ganache until completely smooth and emulsified.
- Press a piece of plastic wrap directly onto the surface of the ganache and refrigerate for 3-4 hours, or until thickened and set.Lemon Blueberry Cupcakes
Lemon Blueberry Cupcakes
- Preheat the oven to 350ยฐF (175ยฐC) and line a standard 12-cup cupcake pan with paper liners. Set aside.
- In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub them together until the sugar feels slightly moist and fragrant.150 grams granulated sugar, 2 tablespoons lemon zest
- Add the olive oil, eggs, and vanilla extract to the lemon sugar and whisk until smooth and glossy.113 grams olive oil, 2 large eggs, 2 teaspoons vanilla extract
- Whisk in the sour cream and milk, then add the fresh lemon juice and continue whisking until the batter is fully combined and smooth.60 grams sour cream, 120 grams whole milk, 45 grams lemon juice
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until only a few streaks of flour remain.180 grams all purpose flour, 2 teaspoons baking powder, ยฝ teaspoon salt
- In a small bowl, toss the blueberries with a spoonful of flour to coat them lightly. Gently fold the blueberries into the batter until evenly distributed, being careful not to overmix.140 grams blueberries
- Divide the batter evenly between the prepared cupcake liners, filling each about ยพ full.
- Bake for 13-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Assembling the Cupcakes
- Once the ganache has set, whip with an electric mixer on medium speed until light and fluffy. If it feels too firm to whip, let it sit at room temperature for a bit until it softens slightly before mixing.
- Add the whipped ganache to a piping bag fitted with a large piping tip. Pipe a swirl on top of each cupcake and garnish with more lemon zest and fresh blueberries. Enjoy!
Notes
Room temperature ingredients:ย Use room temperature eggs, sour cream, and milk so the batter mixes smoothly and evenly. Cold ingredients can cause the batter to curdle and lead to uneven baking. Pull everything out of the fridge 1-2 hours before you start baking.
Measure the flour correctly:ย Too much flour can make the cupcakes dense and dry. For best results, use a kitchen scale. If using measuring cups, fluff the flour first, spoon it into the cup, and level it off. Donโt scoop the flour with the measuring cup or pack it down.
Storage:ย Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If frosted with whipped ganache, store them in the refrigerator and let them sit at room temperature for about 20-30 minutes before serving.
Freezing: Make sure the cupcakes are completely cool, then place them on a baking sheet and freeze for 2 hours or until frozen solid. Wrap them in plastic wrap and transfer to an airtight container. Freeze for 2-3 months. Thaw in the refrigerator overnight, then let them sit at room temperature for 20-30 minutes before enjoying.
Nutrition
Serving: 1cupcakeCalories: 419.2kcalCarbohydrates: 44.2gProtein: 5gFat: 25.4gSaturated Fat: 10.7gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 11.2gTrans Fat: 0.003gCholesterol: 53.4mgSodium: 212.2mgPotassium: 164.2mgFiber: 1.1gSugar: 31.3gVitamin A: 316.2IUVitamin C: 4.1mgCalcium: 128.2mgIron: 1.1mg
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