I love a cupcake that is sweet and tangy and that is what you will find with these Sprinkles Lemon Blueberry Cupcakes.

You can opt out on the Lemon Frosting and turn this cupcake into a Blueberry muffin. Prefect for breakfast! You can also turn this cupcake recipe into a 2-layer 9-inch cake (see instructions below).

How To Make Sprinkles Lemon Blueberry Cupcakes

First, gather all your ingredients.

FOR THE LEMON BLUEBERRY CUPCAKES:

• 1 & 1/2 cups plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup fresh blueberries
• 2/3 cup whole milk
• 2 tablespoons finely grated, lightly packed lemon zest (from 3 medium lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, slightly softened
• 1 cup granulated sugar
• 1 large egg
• 2 large egg whites

FOR THE LEMON FROSTING:

• 1 cup (2 sticks) unsalted butter, slightly softened
• 1/8 teaspoon fine sea salt
• 3 cups confectioners sugar, sifted
• 1 teaspoon whole milk
• 1 tablespoon finely grated lemon zest (from 1 medium lemon)
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon pure vanilla extract

FOR THE LEMON BLUEBERRY CUPCAKES:

First preheat the oven to 325°F degrees. Line a 12-cup cupcake pan with paper liners.

In a medium bowl, whisk together 1 & 1/2 cups of the flour, the baking powder, baking soda, and salt.

In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour.

In a small saucepan, heat the milk and lemon zest over low heat until hot but not boiling, 3 to 4 minutes. Remove from the heat and cool until lukewarm; stir in the vanilla.

In a bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Reduce speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.

Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addtion.

Using a silicone spatula, gently fold in the bluberries.

Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean (some may be slightly golden on the sides before this happens), 17 to 19 minutes.

Transfer the pan to a wire rack and cool completely before frosting them with lemon frosting.

FOR THE LEMON FROSTING:

In a bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and salt on medium speed until light and fluffy, 2 to 3 minutes.

Reduce the speed to low, gradually add the confectioners sugar, and beat until incorporated.

Increase the speed to medium, add the milk, lemon zest and juice, and vanilla, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.

How To Bake As A Cake

Butter two 9-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter (I like to use non stick cooking spray) the parchment paper.

Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour.

Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean. Generally you bake the cakes at the same baking time as the cupcake recipe.

Let the cakes cool on a wire rack, then remove each cake from its pan, discard the parchment paper, and set one cake layer on a cake round, frosting turntable, or the final serving platter.

Frost the top of that cake layer with the frosting, stack the second layer on top, frost the top and sides with the remaining frosting.

Tips & Tricks

• My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
• I prefer using gel-based food coloring instead of liquid food coloring. I feel as if the gel-based food coloring gives a more vibrant color. You also do not have to use as much as you would if you were using a liquid food coloring. I remember using almost the whole bottle of liquid red food for one batch of cupcakes, so now I just stick to the gel-based food coloring for my cake mixes and frostings.
• I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. For muffins or cupcakes, I love using the 24 count muffin tin. It is so awesome! I love how you only need to use the oven once instead of twice with a 12 count muffin tin. My time is precious to me, as it probably is for you too, so saving time in the kitchen is key. I found all my Wilton baking essentials at my favorite store, TARGET!
• For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
• Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
• Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Sprinkles Blueberry Cupcakes

Adapted from The Sprinkles Baking Book

By: Tammie

• July 25, 2019
• Makes 12 cupcakes or one 2-layer 9-inch cake
• 1 hr
• Print this

Ingredients

• 1 & 1/2 cups plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup fresh blueberries
• 2/3 cup whole milk
• 2 tablespoons finely grated, lightly packed lemon zest (from 3 medium lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, slightly softened
• 1 cup granulated sugar
• 1 large egg
• 2 large egg whites

Directions

Step 1

First preheat the oven to 325°F degrees. Line a 12-cup cupcake panwith paper liners.

Step 2

In a medium bowl, whisk together 1 & 1/2 cups of the flour, the baking powder, baking soda, and salt.

Step 3

In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour.

Step 4

In a small saucepan, heat the milk and lemon zest over low heat until hot but not boiling, 3 to 4 minutes. Remove from the heat and cool until lukewarm. Stir in the vanilla.

Step 5

In a bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Step 6

Reduce speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.

Step 7

Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addtion.

Step 8

Using a silicone spatula, gently fold in the bluberries.

Step 9

Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean (some may be slightly golden on the sides before this happens), 17 to 19 minutes.

Step 10

Transfer the pan to a wire rack and cool completely before frosting them with lemon frosting.