Lemon Blueberry Cupcakes
These lemon blueberry cupcakes are soft, fluffy, and bursting with fresh blueberries. Topped with a creamy lemon buttercream frosting, they’re the perfect sweet and tangy treat for any occasion!
Ingredients
- All-Purpose Flour: 1 ¾ cups – Forms the base of the cupcakes.
- Baking Powder: 1 ½ tsp – Helps the cupcakes rise and become light and fluffy.
- Salt: ¼ tsp – Balances the sweetness and enhances the flavor.
- Butter: ½ cup (1 stick), softened – Adds richness and moisture to the cupcakes.
- Sugar: 1 cup – Sweetens the cupcakes and balances the lemony tartness.
- Eggs: 2 large – Provides structure and moisture to the batter.
- Milk: ½ cup – Keeps the cupcakes moist and tender.
- Lemon Zest: 1 tbsp – Adds a fresh, zesty lemon flavor to the cupcakes.
- Lemon Juice: 2 tbsp – Adds more lemon flavor and moisture to the cupcakes.
- Blueberries: 1 cup, fresh – Provides natural sweetness and juiciness to the cupcakes.
- Powdered Sugar: 2 cups – For making the smooth buttercream frosting.
- Butter (for frosting): ½ cup (1 stick), softened – Forms the base of the frosting, making it creamy and smooth.
- Vanilla Extract: 1 tsp – Enhances the flavor of the frosting.
- Lemon Juice (for frosting): 2 tsp – Adds a tangy lemon flavor to the buttercream.
Instructions
- Preheat Your Equipment: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Together Wet Ingredients: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the milk, lemon zest, and lemon juice, and mix until smooth.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh blueberries.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake to Perfection: Bake the cupcakes for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: In a large mixing bowl, beat together the softened butter, powdered sugar, and vanilla extract until smooth. Add lemon juice, adjusting the amount to your taste for a more tangy or subtle flavor.
- Frost the Cupcakes: Once the cupcakes have cooled, pipe the frosting onto the cupcakes using a piping bag with a star tip. Garnish with fresh blueberries for an extra touch.
- Serve and Enjoy: Enjoy these delicious, fresh cupcakes with a cup of tea or coffee. Perfect for springtime gatherings or just a sweet snack!
Notes
- Don’t Overmix the batter – overmixing can make the cupcakes dense instead of light and airy.
- Use Fresh Blueberries for the best flavor and texture.
- Let the Cupcakes Cool Completely before frosting to avoid the frosting melting.
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