Indulge in the delightful combination of Meyer lemon and blueberries with these cupcakes. These treats are perfect for any occasion, offering a burst of citrusy freshness and a sweet berry surprise in every bite.
If you’re heading to the supermarket, take note of a few key ingredients you might not have on hand. Buttermilk adds moistness to the cupcakes, while Meyer lemons offer a unique, sweeter flavor compared to regular lemons. Ensure you also grab cream cheese for a rich frosting.
Meyer Lemon Blueberry Cupcakes Ingredients
All purpose flour: The base of our cupcakes, providing structure and texture.
Baking powder: Leavening agent that helps the cupcakes rise.
Salt: Enhances flavor and balances sweetness.
Unsalted butter: Adds moisture and rich flavor to the cupcakes.
Granulated sugar: Sweetens the cupcakes and aids in the creaming process with butter.
Eggs: Binds the ingredients together and provides structure.
Vanilla extract: Adds a warming, sweet flavor to the batter.
Buttermilk: Keeps the cupcakes moist and tender.
Lemon zest: Adds a concentrated citrus flavor.
Lemon juice: Enhances the tangy lemon flavor.
Blueberries: Provide bursts of juicy sweetness.
Cream cheese: Forms the base of the rich frosting.
Confectioner's sugar: Sweetens and stabilizes the frosting.
Heavy cream: Helps achieve the desired frosting consistency.
Lemon slices: Optional garnish for decoration.
Blueberries: Optional garnish for decoration.
One reader, Ariadne Vaught says:
These Meyer lemon blueberry cupcakes are a delightful treat! The lemon zest adds a refreshing tang, perfectly balanced by the sweet blueberries. The cream cheese frosting is smooth and rich, making each bite heavenly. Easy to follow recipe and the results are simply delicious. Highly recommend!
Techniques Required for Making Meyer Lemon Blueberry Cupcakes
Yes.
How to zest a lemon: Use a microplane or fine grater to remove the outer yellow layer of the lemon, avoiding the white pith underneath. How to cream butter and sugar: Beat the butter and sugar together at high speed until the mixture is light and fluffy, usually taking about 2-3 minutes. How to fold in blueberries: Gently incorporate the blueberries into the batter using a spatula, making sure not to crush them. How to make cream cheese frosting: Beat the cream cheese and butter together until smooth, then gradually add confectioners' sugar, cream, vanilla extract, and salt, and beat until fluffy.
How To Make Meyer Lemon Blueberry Cupcakes
Fluffy and moist, these blueberry cupcakes make a refreshing summer dessert. They’re infused with lemon juice ain paired with cream cheese frosting.
Serves:
Ingredients
- 1½cupsall purpose flour,spoon & leveled
- 2tspbaking powder
- ½tspsalt
- ½cupunsalted butter,softened to room temperature
- 1cupgranulated sugar
- 2large eggs,at room temperature
- 1½tsppure vanilla extract
- ½cupbuttermilk,at room temperature
- 2tbsplemon zest,(about 3 Meyer lemons)
- ¼cuplemon juice,(about 2 Meyer lemons)
- ¾cupfresh or frozen blueberries
For Cream Cheese Frosting:
- 8ozfull fat brick style cream cheese,softened to room temperature
- ¼cupunsalted butter,softened to room temperature
- 2cupsconfectioner’s sugar
- 2tbspheavy cream,or milk
- 1tsppure vanilla extract
- pinchsalt
For Optional:
- lemon slices and extra blueberries,for garnish
Instructions
-
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
Batter:
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Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
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With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl for about 1 minute until smooth and creamy.
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Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.
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With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract.
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Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
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With the mixer running on low speed, slowly add the dry ingredients then add the buttermilk, lemon zest, and lemon juice.
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Beat everything just until incorporated. Do not overmix. Finally, fold in the blueberries.
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Pour/spoon the batter into the liners, filling only ⅔ full to avoid spilling over the sides. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
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For around 30 mini cupcakes, bake for about 11 to 13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
Frosting:
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In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed for about 2 minutes until smooth.
-
Add confectioners’ sugar, 1 tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes.
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Add 1 more Tablespoon of cream to thin out, if desired. Taste. Add an extra pinch of salt if needed.
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Frost cooled cupcakes. Top with lemon slices and blueberries if desired.
Nutrition
- Calories: 319.95kcal
- Fat: 15.99g
- Saturated Fat: 9.48g
- Trans Fat: 0.37g
- Monounsaturated Fat: 4.18g
- Polyunsaturated Fat: 0.78g
- Carbohydrates: 41.67g
- Fiber: 0.61g
- Sugar: 30.92g
- Protein: 3.52g
- Cholesterol: 68.90mg
- Sodium: 229.56mg
- Calcium: 81.28mg
- Potassium: 72.84mg
- Iron: 0.88mg
- Vitamin A: 153.25µg
- Vitamin C: 3.42mg
Technique Tip for Perfect Meyer Lemon Blueberry Cupcakes
To ensure your blueberries are evenly distributed throughout the cupcakes, toss them in a little bit of flour before folding them into the batter. This prevents them from sinking to the bottom during baking.
Time-Saving Tips for Making Lemon Blueberry Cupcakes
Pre-measure ingredients: Measure all ingredients ahead of time to streamline the baking process.
Use room temperature dairy: Ensure butter, eggs, and cream cheese are at room temperature for easier mixing.
Opt for frozen blueberries: If short on time, use frozen blueberries to skip washing and drying.
One-bowl method: Combine dry ingredients in one bowl and wet ingredients in another to minimize cleanup.
Quick frosting: Use a piping bag for faster and more uniform frosting application.
Substitute Ingredients For Meyer Lemon Blueberry Cupcakes Recipe
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cupcakes denser.
baking powder - Substitute with baking soda and cream of tartar: Use 1/4 tsp baking soda and 1/2 tsp cream of tartar for each tsp of baking powder.
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a slight coconut flavor.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.
large eggs - Substitute with flax eggs: Mix 1 tbsp ground flaxseed with 3 tbsp water per egg for a vegan alternative.
pure vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste provides a more intense vanilla flavor.
buttermilk - Substitute with milk and lemon juice: Mix 1/2 cup milk with 1/2 tbsp lemon juice to mimic the acidity and texture of buttermilk.
lemon zest - Substitute with orange zest: Orange zest provides a different citrus flavor but still adds a fresh, zesty note.
lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.
fresh or frozen blueberries - Substitute with raspberries: Raspberries provide a tart and sweet flavor similar to blueberries.
full fat brick style cream cheese - Substitute with mascarpone cheese: Mascarpone has a similar creamy texture but is slightly sweeter and less tangy.
confectioner's sugar - Substitute with blended granulated sugar: Blend granulated sugar until it reaches a powdery consistency to mimic confectioner's sugar.
heavy cream - Substitute with coconut cream: Coconut cream provides a similar richness and thickness with a slight coconut flavor.
lemon slices - Substitute with lime slices: Lime slices offer a similar visual appeal and citrus flavor.
extra blueberries - Substitute with extra raspberries: Raspberries provide a similar burst of color and flavor.
Presentation Ideas for Lemon Blueberry Cupcakes
Use elegant cupcake liners: Choose high-quality, decorative cupcake liners to give the cupcakes a refined look.
Top with precision: Pipe the cream cheese frosting using a star tip for a professional finish, creating a beautiful swirl on each cupcake.
Garnish with finesse: Place a thin slice of lemon and a couple of blueberries delicately on top of the frosting for a touch of elegance and color contrast.
Serve on fine china: Present the cupcakes on a pristine white porcelain platter to highlight their vibrant colors and sophisticated appearance.
Add a touch of gold: Lightly dust the cupcakes with edible gold leaf or gold dust for an opulent finish that will impress any culinary professional.
Incorporate fresh elements: Surround the platter with fresh lemon leaves or small blueberry branches to enhance the natural ingredients used in the recipe.
Create a balanced arrangement: Arrange the cupcakes in a circular pattern on the platter, ensuring even spacing to create a visually appealing presentation.
Use a cake stand: Elevate the platter on a tiered cake stand to add height and dimension to the presentation, making the cupcakes the focal point of the table.
Incorporate a drizzle: Lightly drizzle a lemon glaze over the cupcakes for an added layer of flavor and a glossy finish.
Highlight the ingredients: Place a small bowl of blueberries and a few whole Meyer lemons next to the platter to showcase the fresh ingredients used in the recipe.
Essential Tools for Making Meyer Lemon Blueberry Cupcakes
Oven: Preheat to 350 degrees F to bake the cupcakes.
12-cup muffin pan: Line with cupcake liners to hold the batter.
Cupcake liners: Used to line the muffin pan for easy removal and serving.
Whisk: Used to mix the flour, baking powder, and salt together.
Handheld mixer: Used to beat the butter, sugar, eggs, and other ingredients.
Stand mixer: An alternative to the handheld mixer, fitted with a paddle attachment for mixing the batter and a whisk attachment for the frosting.
Paddle attachment: Used with the stand mixer to beat the butter and other ingredients.
Mixing bowls: Large bowls to combine and mix ingredients.
Spatula: Used to scrape down the sides and bottom of the bowl.
Measuring cups: Used to measure the flour, buttermilk, and other ingredients.
Measuring spoons: Used to measure smaller quantities like baking powder, salt, and vanilla extract.
Zester: Used to zest the lemons.
Juicer: Used to extract lemon juice.
Toothpick: Used to check if the cupcakes are baked through.
Cooling rack: Used to cool the cupcakes completely before frosting.
Frosting bag: Used to pipe the cream cheese frosting onto the cupcakes.
Piping tip: Attached to the frosting bag to create decorative frosting designs.
Knife: Used to cut lemon slices for optional topping.
Spoon: Used to fold in the blueberries and to help spoon the batter into the liners.
Storing and Freezing Meyer Lemon Blueberry Cupcakes
- Cover leftover cupcakes tightly and store in the refrigerator for up to 5 days.
- Plain cupcakes can be stored covered tightly at room temperature for up to 2 days.
- Freeze cupcakes, with or without frosting, for up to 2-3 months:
- Let the cupcakes cool completely.
- If frosting the cupcakes, let the frosting set completely before freezing.
- Wrap each cupcake individually in plastic wrap or aluminum foil, then place them in a large freezer-friendly storage bag or airtight container.
- If you wish to freeze the cupcakes decorated, wait for the frosting to set completely in the refrigerator first, then wrap the cupcakes in plastic wrap and freeze.
- Thaw the cupcakes in the refrigerator or at room temperature. If you're thawing the cupcakes at room temperature, keep them wrapped in the plastic wrap or aluminum foil to prevent them from drying out.
- The cream cheese frosting can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2-3 months. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again.
- Pro Tip: For super fluffy frosting, beat it with a mixer for a couple minutes after thawing to get rid of any air bubbles.
How To Reheat Leftover Cupcakes
- To reheat leftover meyer lemon blueberry cupcakes, start by preheating your oven to 350°F (175°C). This temperature will ensure that the cupcakes warm up evenly without drying out or becoming too crispy on the edges.
- Remove the cupcakes from the refrigerator and let them sit at room temperature for about 10-15 minutes. This will help the cupcakes to warm up more evenly and prevent them from becoming soggy or mushy when reheated.
- Place the cupcakes on a baking sheet lined with parchment paper or a silicone mat. Make sure to space them out evenly so that the heat can circulate around each cupcake.
- If the cupcakes have cream cheese frosting, you may want to remove it before reheating to prevent it from melting and becoming too runny. You can easily scrape off the frosting with a butter knife and set it aside.
- Once the oven is preheated, place the baking sheet with the cupcakes inside and let them warm up for about 5-7 minutes. Keep a close eye on them to make sure they don't overcook or burn.
- If you want to keep the frosting intact, you can also try reheating the cupcakes in the microwave. Place one or two cupcakes on a microwave-safe plate and heat them on high for about 10-15 seconds. Check the cupcakes and repeat the process if necessary, but be careful not to overheat them, as this can cause the frosting to melt and the cupcakes to become rubbery.
- Another option is to use a toaster oven to reheat the cupcakes. Preheat the toaster oven to 350°F (175°C) and place the cupcakes on the wire rack. Heat them for about 3-5 minutes, or until they are warmed through.
- Once the cupcakes are reheated, you can add the cream cheese frosting back on top, if desired. You can also garnish them with fresh lemon slices and blueberries to give them a fresh and appealing look.
- If you have a large batch of leftover cupcakes, you can also freeze them for later use. Wrap each cupcake individually in plastic wrap and place them in an airtight container or freezer bag. When you're ready to eat them, simply thaw them at room temperature for a few hours and then reheat them using one of the methods described above.
Random Fact About Meyer Lemon Blueberry Cupcakes
A random fact about this recipe is that Meyer lemons are a cross between a regular lemon and a mandarin orange, which gives them a sweeter and less acidic flavor compared to regular lemons. This unique flavor profile can add a delightful twist to your cupcakes.
Is Making Meyer Lemon Blueberry Cupcakes at Home Cost-Effective?
When evaluating the cost-effectiveness of these Meyer lemon blueberry cupcakes, the ingredients like buttermilk, blueberries, and cream cheese can be moderately priced. However, the recipe yields 12 cupcakes, which is sufficient for a household of 4 people. The approximate cost in USD for all ingredients is around $15-$20. Given the delightful flavor and the use of fresh ingredients, the overall verdict rating for this recipe is a solid 8 out of 10.
Are Meyer Lemon Blueberry Cupcakes Healthy or Unhealthy?
The Meyer lemon blueberry cupcakes recipe, while delicious, is not particularly healthy due to several factors:
- High sugar content from granulated sugar and confectioner's sugar
- Significant amount of butter, which is high in saturated fat
- Use of all-purpose flour, which is refined and lacks fiber
- Cream cheese frosting adds additional fat and sugar
However, the recipe does include some nutritious ingredients, such as:
- Blueberries, which are rich in antioxidants and vitamins
- Lemon juice and zest, providing vitamin C and flavor without added sugar
- Buttermilk, which adds a tangy flavor and helps create a tender crumb
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of sugar in the batter by 1/4 to 1/3 cup, and use a sugar substitute like erythritol or stevia in the frosting
- Replace half of the all-purpose flour with whole wheat pastry flour or almond flour for added fiber and nutrients
- Use Greek yogurt or mashed avocado in place of some of the butter to reduce saturated fat content
- Top the cupcakes with a lighter frosting, such as whipped cream cheese or a glaze made with lemon juice and powdered sugar
- Increase the amount of blueberries to 1 cup for an extra boost of antioxidants and fiber
By making these adjustments, you can create a more balanced treat that still satisfies your sweet tooth while providing some nutritional benefits.
Editor's Thoughts on This Lemon Blueberry Cupcake Recipe
This recipe for Meyer lemon blueberry cupcakes is a delightful blend of tangy citrus and sweet berries, creating a refreshing treat. The use of buttermilk ensures a tender crumb, while the lemon zest and juice add a vibrant flavor. The cream cheese frosting complements the cupcakes perfectly, adding a rich and creamy finish. The instructions are clear and easy to follow, making it suitable for bakers of all levels. Topping with lemon slices and extra blueberries adds a visually appealing touch. Overall, this recipe promises a delicious and visually stunning dessert.
Enhance Your Meyer Lemon Blueberry Cupcakes Recipe with These Unique Side Dishes:
Alternative Recipes Similar to Meyer Lemon Blueberry Cupcakes
Appetizers and Main Courses to Serve with Meyer Lemon Blueberry Cupcakes
Why trust this Meyer Lemon Blueberry Cupcakes Recipe:
This recipe combines the tangy sweetness of Meyer lemons with the burst of blueberries, creating a delightful flavor profile. The use of buttermilk ensures a moist and tender crumb, while the cream cheese frosting adds a rich, creamy finish. Each step is carefully crafted to guarantee success, from the precise mixing instructions to the baking times. Trust in the quality ingredients and detailed guidance to deliver perfect cupcakes every time.
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