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Lemon Blueberry Cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 12
Equipment:
Mixing bowls
whisk
muffin tin
cupcake liners
oven
Cuisine Type: American
These Lemon Blueberry Cupcakes are a delightful treat that perfectly balances the tartness of fresh lemon with the sweetness of juicy blueberries. The zesty lemon flavor shines through in both the cupcake base and the frosting, making these cupcakes a revitalizing dessert option for any occasion.
Whether you’re hosting a summer gathering or simply indulging in a sweet snack at home, these cupcakes are sure to impress with their vibrant flavor and beautiful appearance. The combination of lemon zest and juice in the batter not only enhances the flavor but also keeps the cupcakes moist and fluffy.
The blueberries add a burst of sweetness and color, creating a visual appeal that makes these cupcakes irresistible. Topped with a creamy lemon frosting, they’re both a feast for the eyes and the taste buds, making them a perfect addition to any dessert table.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup buttermilk
- 1 cup fresh blueberries
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This will prevent the cupcakes from sticking and make for easy serving and cleanup.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix helps to evenly distribute the leavening agents and guarantees the cupcakes rise properly.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, resulting in a tender cupcake.
- Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, stir in the lemon zest and lemon juice, blending until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Gently fold in the fresh blueberries, being careful not to break them to maintain their shape. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, mixing until combined, then stir in the lemon juice and zest until the frosting is light and fluffy.
- Once the cupcakes are completely cooled, use a piping bag or a knife to frost each cupcake with the lemon frosting. Optionally, garnish with additional blueberries or a sprinkle of lemon zest.
Extra Tips:
To guarantee your blueberries don’t sink to the bottom of the batter, toss them in a little flour before folding them into the mixture. This can help suspend them throughout the cupcake while baking.
For an extra burst of lemon flavor, consider adding a few drops of lemon extract to the frosting. Store any leftover cupcakes in an airtight container at room temperature for up to three days, or in the refrigerator for a longer shelf life.
Enjoy your delicious lemon blueberry cupcakes!