Blueberry Lemon Cupcake Shooters

Blueberry Lemon Cupcake Shooters

So I’ve kind of been in a winter rut lately and needed to brighten things up a bit. This dreary winter weather is just kind of bleh, so I went completely out of season and made these deliciously sweet and tart Blueberry Lemon Cupcake Shooters.

These teensy cupcakes are made in little paper baking cups that look a lot like ketchup cups from fast food restaurants. The ones I used were tiny Wilton Party Cups which worked great because they are sturdy enough to stand on their own on a baking sheet. I also liked the size of them because the cupcakes just became that much cuter because they were bite-size.


Blueberry Lemon Cupcakes:

1 1/2 cup + 2 tbsp. all-purpose flour, divided

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup unsalted butter, softened

3/4 cup + 2 tbsp. granulated sugar

zest of 1/2 lemon

2 tbsp. freshly squeezed lemon juice

2/3 cup milk

1 1/2 cup blueberries (fresh or frozen)

Lemon Cream Cheese Frosting:

12 oz. cream cheese

3 1/2 cups powdered sugar

3 tbsp freshly squeezed lemon juice

zest of 1/2 lemon

thinly sliced lemon rind for garnish


1. Preheat oven to 350 degrees F. Line up paper cups on a baking sheet and spray the inside of the cups with non-stick cookingspray. Make sure when you’re lining the cups up, you do not over-crowd the pan, otherwise they will not cook evenly and you’ll end up with raw cupcakes toward the middle (no good). In a medium bowl, whisk 1 1/2 cups flour, baking power, and salt together and set aside. In a separate bowl, combine the butter, sugar, and lemon zest and beat with an electric mixer on medium-high speed until light and fluffy; about 2-3 minutes. Beat in the eggs, one at a time, until well incorporated into the butter/sugar mixture, scraping the sides of the bowl as needed. Beat in the lemon juice and vanilla. With the mixer on low speed, mix half of the dry ingredients until just incorporated. While still on low speed, blend in the 2/3 cup milk. Mix in the remaining dry ingredients, again until just incorporated. Do not over-beat!

2. In a small bowl, toss the blueberries (fresh or frozen; I used frozen blueberries because we still have a ton frozen from last summer) with the remaining 2 tbsp of flour until evenly coated. By coating the blueberries in flour, it helps them stay evenly distributed throughout the cupcake and not sink to the bottom when baking. Use a spatula to gently fold the blueberries in the batter.


Drop tablespoon-sized heaps of batter into the cups (I used a small melon baller to ensure the cupcakes were all about 3/4 full). Again, make sure the cups aren’t overcrowding the pan. Bake for about 10-15 minutes, or until a toothpick comes out clean from a center-of-the-pan cupcake. Let cool on the baking sheet for about 5 more minutes then move to a wire rack to cool completely.


3. For the frosting, combine the powdered sugar, cream cheese, lemon zest, and lemon juice in a medium bowl. Using an electric mixer, mix the frosting on low until smooth, about 2-3 minutes. Depending on your personal preference, you can thin out the frosting to your liking by gradually adding about tablespoon amounts of water to the frosting. I like my frosting on the thick and creamy sized, so I didn’t add any water. Frost the cooled cupcakes as desires. Garnish with some slivers of lemon. Ta-da! You’ve just made scrumptious Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting. ENJOY!

[Makes about 4 dozen bite-sized cupcake shooters]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s