Description
Delightful lemon cupcakes topped with creamy blueberry buttercream, perfect for any occasion.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 Tablespoon lemon zest
- 6 Tablespoons unsalted butter (room temperature)
- ¾ cup granulated white sugar
- 2 eggs
- ½ cup milk (1% milk)
- 1 teaspoon vanilla extract
- 4 Tablespoons freshly squeezed lemon juice
- ¾ cups fresh blueberries (plus extra for garnish)
- 5½ cups powdered sugar
- 1 stick unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- Splash of milk (only needed if buttercream consistency is too dry)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a muffin pan with cupcake liners.
- Mix the dry ingredients: flour, baking powder, and lemon zest.
- Cream the butter and sugar until light and fluffy.
- Add the eggs, mixing well after each addition.
- Mix in the milk, vanilla extract, and lemon juice.
- Combine the dry ingredients into the wet mixture.
- Fold in the fresh blueberries.
- Fill the liners with the batter two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool before transferring them to a wire rack.
- Cream the butter for the buttercream until smooth.
- Add the powdered sugar gradually, mixing until fluffy.
- Flavor the buttercream with vanilla extract.
- Adjust the consistency with milk if necessary.
- Fold in some blueberries for added flavor.
Notes
Use fresh ingredients for the best flavor. Don’t overmix to avoid dense cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon, blueberry, cupcakes, dessert, baking