Description
These Lemon Blueberry Cupcakes combine the tangy zest of fresh lemon with juicy blueberries, creating a moist and flavorful dessert perfect for any occasion. Topped with a luscious lemon-infused buttercream frosting, they are a delightful treat that balances sweetness with citrus freshness.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 tbsp all-purpose flour (for tossing blueberries)
Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine the leavening agents evenly.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step helps create a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then incorporate the fresh lemon zest, fresh lemon juice, vanilla extract, and whole milk to the wet ingredients and mix until incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture into the wet ingredients and stir gently until just combined. Avoid overmixing to maintain a light texture.
- Toss Blueberries with Flour: To prevent the blueberries from sinking to the bottom, toss them in a tablespoon of flour. Then gently fold the coated blueberries into the batter careful not to break them.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. This ensures they are fully cooked.
- Cool Completely: Remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, continuing to beat until smooth and fluffy. Then mix in the lemon juice, lemon zest, vanilla extract, and a pinch of salt until well combined.
- Frost Cupcakes: Once the cupcakes are completely cooled, pipe or spread the lemon frosting evenly over each cupcake.
Notes
- Tossing blueberries in flour prevents them from sinking to the bottom of the cupcakes during baking.
- You can substitute frozen blueberries, but do not thaw them before folding into the batter to avoid excess moisture.
- For a stronger lemon flavor, consider adding an extra teaspoon of lemon zest to both the batter and frosting.
- Ensure cupcakes are fully cooled before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
