Lemon Blueberry Cupcakes Recipe
Lemon blueberry cupcakes are a perfect combination of sweet and tart flavors, featuring fresh blueberries and a tangy lemon base. These moist cupcakes are topped with a lemon buttercream frosting, making them a delightful dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1/3 cup milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries (tossed in 1 tbsp flour)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then add vanilla extract, lemon juice, and lemon zest.
- Gradually mix in dry ingredients, alternating with milk, until smooth.
- Gently fold in the blueberries.
- Spoon batter into cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
- For the frosting, beat butter until creamy, then gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract.
- Frost cooled cupcakes and garnish with extra blueberries or lemon zest, if desired.
Notes
To prevent blueberries from sinking, toss them in flour before adding to the batter. Store cupcakes in an airtight container for up to three days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 26g
- Sodium: 120mg
Find it online: https://emiliarecipes.com/lemon-blueberry-cupcakes-recipe/