Description
Delightful lemon blueberry cupcakes blend tangy citrus with sweet berry notes for a perfect dessert. Moist cake layers and creamy frosting create an irresistible treat you’ll savor with each delectable bite.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) milk
- 2 tbsps fresh lemon juice
- 2 tbsps lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup (150 g) fresh blueberries
Instructions
- Prepare workspace by setting oven to 350F and arranging cupcake liners in muffin tin.
- Combine flour, baking powder, and salt in a medium mixing bowl, whisking thoroughly to eliminate lumps.
- Cream butter and sugar in a large bowl until achieving a light, airy texture. Incorporate eggs individually, then mix in vanilla, lemon zest, and lemon juice until well blended.
- Alternate adding dry ingredients and milk to the wet mixture, stirring gently to create a smooth, uniform batter.
- Carefully fold fresh blueberries into the batter, distributing them evenly without crushing.
- Fill cupcake liners approximately two-thirds full with the prepared batter.
- Bake for 18-20 minutes at 350F, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow cupcakes to cool completely on a wire rack before frosting preparation.
- Whip softened butter until creamy and smooth. Gradually incorporate powdered sugar, lemon juice, and lemon zest, adjusting consistency with milk as needed.
- Apply frosting generously to cooled cupcakes, garnishing with additional fresh blueberries and lemon zest for visual appeal.
Notes
- Prevent blueberries from sinking by tossing them in a light dusting of flour before folding into the batter, ensuring even distribution throughout the cupcakes.
- Swap out fresh blueberries with frozen ones if needed, but don’t thaw them first to maintain their shape and prevent color bleeding into the batter.
- Boost lemon flavor by adding an extra teaspoon of lemon zest or a few drops of lemon extract for a more intense citrusy punch.
- Make the cupcakes gluten-free by substituting all-purpose flour with a 1:1 gluten-free baking flour blend, ensuring the same tender texture and delicious taste.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 168 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg