Description
Lemon blueberry cupcakes deliver a perfect balance of zesty citrus and sweet berries in each delightful bite. Moist cake layers combine tangy lemon zest with juicy blueberries, crowned by creamy frosting that will satisfy your dessert cravings.
Ingredients
Scale
Main Ingredients:
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 1/2 cup butter (softened)
- 2 eggs
- 1 cup sugar
Liquid Ingredients:
- 1/4 cup milk
- 1 teaspoon vanilla extract
Seasoning and Leavening Agents:
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1 pinch of salt
Instructions
- Prepare the oven by heating to 350°F and arranging cupcake liners in a muffin tin.
- Combine dry ingredients in a mixing bowl, thoroughly blending flour, baking powder, and salt until well integrated.
- Cream butter and sugar in a separate bowl until light and airy, creating a smooth texture.
- Incorporate eggs into the butter mixture one at a time, mixing thoroughly after each addition.
- Introduce vanilla extract and fresh lemon zest, stirring to distribute evenly throughout the batter.
- Gradually fold dry ingredients into the wet mixture, alternating with milk to maintain a smooth consistency.
- Carefully fold fresh blueberries into the batter, ensuring even distribution without crushing the berries.
- Portion the batter evenly into prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted comes out clean.
- Remove from oven and allow cupcakes to cool completely on a wire rack.
- Once cooled, top with tangy lemon frosting, spreading smoothly across the surface of each cupcake.
Notes
- Use room temperature ingredients for smoother mixing and even baking.
- Toss blueberries in a bit of flour before folding to prevent sinking to the bottom of cupcakes.
- Avoid overmixing batter to keep cupcakes light and tender.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 179 kcal
- Sugar: 15 g
- Sodium: 98 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg