Lemon Blueberry Cupcakes
These Lemon Blueberry Cupcakes offer a delightful harmony of zesty lemon and juicy blueberries, making them a perfect treat for any occasion.
Ingredients
Cupcake Ingredients
- 1.5 cups All-purpose Flour Provides structure and fluffiness.
- 1 cup Fresh/Frozen Blueberries Coat in flour to prevent sinking.
- 2 pieces Lemons Juice and zest needed.
- 0.5 cups Unsalted Butter, Softened Essential for texture.
- 1 cup Sugar Balances the tartness.
- 2 large Eggs, Room Temperature Adds moisture and richness.
- 2 tsp Baking Powder Leavens the cupcakes.
- 0.25 tsp Salt Balances flavors.
- 0.5 cups Milk Keeps batter creamy.
Frosting Ingredients
- 8 oz Cream Cheese For frosting flavor.
- 0.5 cups Butter, Softened Adds creaminess to frosting.
- 2.5 cups Powdered Sugar For smooth frosting.
- 1 tbsp Lemon Zest Adds refreshing punch.
- 1 tsp Vanilla Extract Enhances overall flavor.
- 0.5 cups Extra Blueberries Optional topping.
Decorative Ingredients
- 2-3 slices Lemons For decoration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Grate the lemons for zest and coat the blueberries in flour.
Mixing
- In a large bowl, beat the softened butter and sugar together until fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in lemon zest and vanilla extract.
- Gradually alternate adding the flour mixture and milk, mixing gently.
- Fold in the blueberries carefully.
Baking
- Spoon the batter into the muffin liners, filling each about two-thirds full.
- Bake for 18-22 minutes until lightly golden.
- Let them cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days. Can be frozen for up to 3 months.