Ingredients
- For the Cupcakes (Makes 24 Cupcakes):
- 2 cups (380g) granulated sugar
- ½ cup (118ml) vegetable oil
- 3 large eggs, room temperature
- 2 lemons, zested and juiced
- 1 teaspoon (5ml) lemon extract or pure vanilla extract
- ½ cup (120g) sour cream, room temperature
- 2 ½ cups (350g) all-purpose flour
- 3 teaspoons (11.2g) baking powder
- 1 teaspoon (5g) salt
- ¼ cup (59ml) lemon juice (from the zested lemons)
- 1 cup (236ml) buttermilk, room temperature
- For the Blueberry Sauce:
- 18 ounces (510g) fresh Oregon blueberries, rinsed
- ¼ cup (48g) granulated sugar
- 1 tablespoon cornstarch (or AP flour)
- 3 tablespoons (45ml) water, divided
- For the Frosting:
- 1 ½ cups (339g) unsalted butter, cold
- 5 ½ cups (715g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 tablespoon (15ml) fresh lemon juice (or milk)
- ¼ teaspoon salt
- 2–3 tablespoons blueberry puree (made from blueberry sauce)
Instructions
- For the Cupcakes:
- Preheat the oven to 350°F (175°C) and line cupcake pans with liners.
- In a large mixing bowl, combine sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until well incorporated, scraping down the bowl as needed. Add lemon zest and sour cream, and beat until combined.
- In a separate bowl, combine the dry ingredients. Alternate adding half of the dry mixture with half of the liquid ingredients (buttermilk and lemon juice), mixing just until combined. Use a spatula to ensure the batter is well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner ⅔ full. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the Blueberry Sauce:
- In a medium bowl, combine blueberries and sugar. Transfer to a large saucepan, add 2 tablespoons of water, and cook over medium-high heat until the mixture bubbles and releases juices.
- Mix 1 tablespoon of water with cornstarch and add it to the blueberries, stirring to combine. Simmer for 10-15 minutes, stirring occasionally, until thickened. Let cool completely.
- Purée ¼ cup of the sauce in a food processor or blender until smooth. Set aside.
- For the Frosting:
- Cut butter into pieces. Using the paddle attachment of a stand mixer, whip the butter for 5-7 minutes until light and fluffy.
- Gradually add 2 cups of powdered sugar and vanilla extract, mixing on low speed until incorporated, then increase the speed to high for 1 minute. Scrape down the bowl.
- Add the remaining powdered sugar, lemon juice, and salt. Mix on low until combined, then beat on high for 2-3 minutes until fluffy.
- Separate half of the frosting and set aside. Add 2 tablespoons of blueberry purée to the remaining frosting and mix well. If the frosting is thin, add ½ cup more powdered sugar. Add additional purée to taste.
- To Assemble:
- Fit a large piping bag with a large tip and fill it halfway with both vanilla and blueberry frosting.
- Use a cupcake corer to remove the centers of each cupcake. Save the tops.
- Spoon blueberry filling into the center of each cupcake. Gently place the tops back on and frost the cupcakes with the frosting mixture.
Notes
- If the blueberry sauce thickens too much, simply add a small amount of water and stir to reach the desired consistency.
- For a more intense blueberry flavor, feel free to add extra blueberry purée to the frosting.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 60 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 330 kcal
- Sugar: 36g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
