Description
These lemon blueberry cupcakes are bursting with fresh, fruity flavors! Made with real blueberries and zesty lemon juice, these cupcakes are light, fluffy, and perfect for any occasion. Topped with a tangy lemon buttercream, they make for a bright and refreshing dessert, ideal for spring and summer parties. Add a bit of lemon zest or a few extra blueberries as garnish for an elegant touch to these easy-to-make cupcakes.
Ingredients
- 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 granulated sugar
- 2 large eggs
- 2 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 cup milk
- 1 cup fresh blueberries (tossed in 1 tbsp flour)
Lemon Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp milk (or more if needed)
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice.
- Gradually add dry ingredients, alternating with milk, mixing until just combined. Gently fold in blueberries.
- Divide the batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and milk, and beat until smooth and fluffy.
- Frost the cooled cupcakes and garnish with extra blueberries or lemon zest if desired.
Notes
- Toss the blueberries in flour to prevent them from sinking to the bottom.
- Use fresh or frozen blueberries, but if using frozen, do not thaw them before adding to the batter.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 28g
- Sodium: 150mg