Description
Lemon blueberry cupcakes bring zesty citrus and sweet berry flavors together in one delightful dessert. Moist cake layers complement tangy frosting, creating a perfect balance that will tempt dessert enthusiasts seeking a refreshing treat.
Ingredients
Scale
Main Ingredients:
- 2 1/4 cups (280 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 2 large eggs
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Moisture and Mix-ins:
- 1/2 cup (120 milliliters) milk
- 1 cup (150 grams) fresh blueberries
Instructions
- Prepare the baking environment by heating the oven to 350°F and arranging paper liners in a standard cupcake tray.
- Combine flour, baking powder, and salt in a medium mixing bowl, ensuring thorough blending of dry ingredients.
- Using an electric mixer, whip butter and sugar until the mixture becomes airy and pale, creating a smooth base.
- Incorporate eggs individually into the butter mixture, mixing thoroughly after each addition to maintain a consistent texture.
- Infuse the batter with vibrant flavor by adding vanilla extract, freshly grated lemon zest, and tangy lemon juice.
- Gradually introduce the dry ingredient mixture and milk to the wet ingredients, alternating between the two to create a smooth, well-integrated batter.
- Gently fold fresh blueberries into the batter, distributing them evenly without crushing the delicate fruits.
- Carefully distribute the batter among the prepared cupcake liners, filling each approximately two-thirds full.
- Bake in the preheated oven for 20 minutes, checking doneness by inserting a toothpick into the center of a cupcake – it should emerge clean.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack before applying frosting.
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.
- For a gluten-free version, swap regular flour with a high-quality gluten-free flour blend and add a pinch of xanthan gum to maintain the cupcakes’ tender texture.
- Enhance the lemon flavor by brushing cooled cupcakes with a quick lemon syrup made from equal parts lemon juice and sugar, creating an extra burst of citrusy brightness.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life, bringing them to room temperature before serving for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 1.2 g
- Protein: 3 g
- Cholesterol: 40 mg