Description
Delightful lemon blueberry cupcakes blend zesty citrus with sweet berries in a perfect summer treat. Creamy frosting and fresh blueberries crown these light, flavorful cupcakes you’ll want to savor with friends.
Ingredients
Scale
Lemon Blueberry Cupcakes Ingredients:
Main Ingredients:
- 1.5 cups (180g) all-purpose flour
- 1 cup (150g) fresh or frozen blueberries
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (115g) unsalted butter, softened
Liquid Ingredients:
- 1/3 cup (80ml) whole milk or buttermilk
- 1/3 cup (80ml) fresh lemon juice
Baking Essentials:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (for tossing blueberries)
Instructions
- Prepare the oven at 350F (175C) and arrange cupcake liners in a 12-cup muffin tin.
- Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, then set aside.
- Whip softened butter and granulated sugar until achieving a light, airy texture in a large mixing bowl.
- Incorporate eggs individually, then blend in lemon juice, lemon zest, and vanilla extract thoroughly.
- Gradually introduce milk or buttermilk to the mixture, ensuring smooth integration.
- Carefully fold dry ingredients into wet ingredients, mixing until just incorporated without overmixing.
- Coat blueberries with flour to prevent sinking, then delicately fold into the batter.
- Distribute batter evenly across cupcake liners, filling approximately two-thirds full.
- Bake for 18-22 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cupcakes to cool completely on a wire rack before frosting.
- Cream butter and cream cheese until smooth and uniform in a large mixing bowl.
- Gradually add powdered sugar, then incorporate lemon juice, lemon zest, and vanilla extract.
- Continue beating until frosting becomes light and fluffy with a spreadable consistency.
- Apply frosting generously to cooled cupcakes using a piping bag or offset spatula.
- Optional: Embellish with fresh blueberries, delicate lemon zest curls, or mint sprigs for a sophisticated finish.
Notes
- Prevent blueberries from sinking by coating them lightly in flour before adding to the batter, ensuring even distribution throughout the cupcakes.
- Use room temperature ingredients like eggs, butter, and milk to create a smoother, more consistent batter that rises evenly during baking.
- Avoid overmixing the batter to keep the cupcakes tender and light; stop mixing as soon as the dry and wet ingredients are just combined.
- Swap ingredients for dietary needs: use gluten-free flour for a celiac-friendly version, or replace butter with coconut oil for a dairy-free alternative.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 213 kcal
- Sugar: 17 g
- Sodium: 105 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 41 mg