Description
Lemon Blueberry Cupcakes are a delightful fusion of zesty lemon and sweet blueberries, creating a light and fluffy treat. Topped with a creamy lemon frosting, these cupcakes are perfect for any occasion, from birthday parties to casual gatherings. Easy to make and bursting with flavor, they will surely impress your friends and family with their refreshing taste.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ¼ cup lemon juice (freshly squeezed)
- Zest of one lemon
- ½ cup whole milk
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time along with the lemon juice and zest.
- Gradually add the dry mixture alternately with milk until just combined. Gently fold in the blueberries.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 190
- Sugar: 16g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: - For added flavor, mix in other fruits like raspberries or use almond extract instead of vanilla. - If using frozen blueberries, toss them lightly in flour before adding to prevent sinking.