Blueberry Lemon Cupcakes
Bright, zesty, and bursting with fresh berry flavor, these **Blueberry Lemon Cupcakes** are a must-make treat for any occasion! Featuring a tender, buttery vanilla base infused with fragrant lemon zest and juice, these cupcakes are studded with juicy blueberries for a sweet-tart surprise in every bite. Topped with a luscious lemon buttercream frosting and garnished with a sprinkle of lemon zest and fresh blueberries, they're as beautiful as they are delicious. Perfect for spring gatherings, summer parties, or simply satisfying a citrus craving, these cupcakes are quick to prepare with just 20 minutes of prep time. Whether you're an experienced baker or just starting out, this recipe delivers a foolproof combination of classic flavors that will be an instant hit.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.5 cups whole milk
- 1 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 cups fresh blueberries
- 1 teaspoons all-purpose flour (for coating blueberries)
- 2 cups powdered sugar
- 0.5 cups unsalted butter (softened, for frosting)
- 2 tablespoons fresh lemon juice (for frosting)
- 1 teaspoons lemon zest (for garnish)
- 0.25 cups fresh blueberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together 1.5 cups of all-purpose flour, 0.75 cups of granulated sugar, 1.5 teaspoons of baking powder, and 0.25 teaspoons of salt. Set aside.
In a large mixing bowl, beat 0.5 cups of softened butter until creamy. Add 2 large eggs, one at a time, and mix well. Stir in 1 teaspoon of vanilla extract, 2 tablespoons of fresh lemon juice, and 1 tablespoon of lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with 0.5 cups of whole milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
In a small bowl, toss 1 cup of fresh blueberries with 1 teaspoon of flour to prevent them from sinking. Gently fold the blueberries into the batter.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To prepare the frosting, beat 0.5 cups of softened butter in a medium bowl until creamy. Gradually add 2 cups of powdered sugar, beating well after each addition. Stir in 2 tablespoons of fresh lemon juice and mix until smooth and fluffy.
Spread or pipe the lemon frosting onto the completely cooled cupcakes.
Garnish each cupcake with a sprinkle of lemon zest and a few fresh blueberries for an extra touch of flavor and beauty.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 34.4 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 62 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
