Description
Sweet and tangy lemon blueberry cupcakes blend zesty citrus with juicy berries in a delightful dessert that sings of summer. Rich frosting and fresh blueberries crown these delectable treats, inviting you to savor each delicious bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter
- 1 cup fresh blueberries
- 2 tbsp lemon zest
Liquid and Binding Ingredients:
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 2 tsp baking powder
Finishing Ingredients:
- 1/4 tsp salt
- 1 cup powdered sugar (for frosting)
- 2 tbsp cream cheese
- 1 tbsp heavy cream (for frosting)
- 1 tbsp lemon juice (for frosting)
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a medium bowl until thoroughly combined.
- Cream unsalted butter and granulated sugar in a separate large mixing bowl until light and fluffy, approximately 3 minutes.
- Incorporate eggs one at a time into the butter mixture, mixing well after each addition.
- Gently fold in lemon zest and vanilla extract, ensuring even distribution.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk and lemon juice, mixing until just combined.
- Carefully fold fresh blueberries into the batter, being careful not to overmix and crush the berries.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare the frosting by beating cream cheese until smooth, then gradually add powdered sugar, lemon juice, and heavy cream.
- Once cupcakes are fully cooled, pipe or spread the lemon cream cheese frosting on top.
- Optional: Garnish with additional lemon zest or fresh blueberries for presentation.
Notes
- Protect blueberries from sinking by lightly coating them in flour before folding into the batter, preventing them from dropping to the bottom of the cupcakes.
- Enhance flavor intensity by gently rubbing lemon zest into sugar before creaming with butter, releasing more essential oils and creating a deeper citrus profile.
- Ensure tender cupcakes by avoiding overmixing the batter, which can develop gluten and result in dense, tough textures; mix just until ingredients are combined.
- Create gluten-free variation by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurement and mixing techniques.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg