There are so many things to love about spring. Abundant tree buds, cheerful daffodils, flavorful berries, pastel colors.
Actually, pastels aren’t really my thing (unless they’re decorating the crunchy outside coating of chocolate candy eggs), but everything else…yes.
Especially those berries.
Even though it’s not quite the season yet, I’ve been on such a blueberry kick recently. The ones I’ve been getting at the store have been delicious, which means they’ve been going on top of my cereal, inside my yogurt, and now into these delicious treats.
The flavor combination of blueberries and lemon is one of my absolute favorites, and I feel like I’ve been waiting all winter for these cupcakes.
- 1 cup granulated sugar
- 4 T. unsalted butter, melted
- 2 T. canola oil
- 1 extra-large egg
- 2 tsp. pure vanilla extract
- Zest of 1 lemon
- ¼ cup sour cream
- 1 ½ cups all-purpose flour
- 1 ½ tsp. baking powder
- ½ tsp. kosher salt
- ⅔ cup buttermilk
- 1 cup fresh blueberries
- 4 oz. cream cheese, at room temperature
- 4 T. unsalted butter, at room temperature
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
- 3 cups powdered sugar
- 1 T. blueberry syrup (I used Smucker’s)
- Preheat oven to 350 degrees F. Line a cupcake/muffin pan with paper liners and set aside.
- In the bowl of a stand mixer equipped with the paddle attachment, cream together the sugar, melted butter, and canola oil on medium speed until well mixed (30-45 seconds).
- Add the egg and vanilla and mix to combine. Add the lemon zest and sour cream and mix (scraping down the sides of the bowl as you go) until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Working in 3 batches on low speed, alternate adding the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix just until incorporated.
- Gently fold in the blueberries with a spatula.
- Fill each cupcake liner about ⅔ full with the cupcake batter. Bake for 23-25 minutes until a toothpick inserted in the center of a cupcake comes out clean.
- Let cupcakes cool for 5 minutes then remove to cooling racks and let cool completely. Repeat with remaining batter.
- Once cupcakes have cooled, prepare the icing. In a medium bowl, mix together the cream cheese and butter with a hand mixer. Add the vanilla and salt, and mix to combine.
- On low speed, slowly mix in the powdered sugar until totally incorporated and no lumps remain. Mix in the blueberry syrup.
- Ice cupcakes using an offset spatula or pipe the icing onto the cupcakes with a piping bag and tip of your choice.
Cupcakes slightly adapted from Cooking Classy.