Description
Lemon Blueberry Cupcakes are a refreshing and flavorful dessert, combining the tangy brightness of lemon with the sweet, juicy blueberries. These soft and fluffy cupcakes are topped with a creamy lemon frosting, making them the perfect treat for any occasion, from summer parties to cozy afternoon snacks.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from 1 lemon)
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk (or regular milk if you don’t have buttermilk)
- 1 cup fresh blueberries (or frozen, if fresh isn’t available)
- For the lemon frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Make the cupcake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined. Gently fold in the blueberries. Be careful not to overmix to avoid crushing the berries.
- Fill the cupcake tin: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
- Bake the cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Make the lemon frosting: In a large bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, lemon zest, lemon juice, vanilla extract, and pinch of salt. Beat until fluffy and well combined. If the frosting is too thick, add a little more lemon juice or a splash of milk to reach your desired consistency.
- Frost the cupcakes: Once the cupcakes have cooled completely, pipe or spread the lemon frosting over the top of each cupcake.
- Serve: Garnish with extra blueberries or a small sprinkle of lemon zest, if desired. Serve immediately and enjoy!
Notes
For an extra burst of blueberry flavor, top the cupcakes with homemade blueberry compote or a spoonful of blueberry jam before adding the frosting.If you prefer a simpler topping, drizzle a lemon glaze over the cupcakes instead of frosting. Combine powdered sugar with lemon juice until smooth, and drizzle over the cupcakes.These cupcakes can be made gluten-free by using a gluten-free flour blend.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
