Description
Lemon Blueberry Cupcakes are a delightful treat that combines sweet blueberries with zesty lemon, topped with creamy frosting for the perfect balance of flavors. These cupcakes are sure to brighten any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¾ cup granulated sugar
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 2 large eggs
- ½ cup whole milk
- Zest and juice of 1 lemon
- 1 cup fresh blueberries, tossed in flour
- 1 tsp vanilla extract
- 8 oz cream cheese, softened (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, beat the butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each addition.
- Mix in the lemon zest and juice until fully combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients while alternating with milk until just combined.
- Gently fold in the floured blueberries.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
- For the frosting, beat cream cheese and powdered sugar together until smooth; add vanilla extract.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg