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Delicious Lemon Blueberry Cupcakes

These flavorful cupcakes blend tangy lemon with sweet blueberries to create a delightful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour Make sure to measure accurately.
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened Ensure it is softened, not melted.
  • 1 cup granulated sugar
  • 2 large eggs Can substitute with flaxseed meal for vegan option.
  • 2 teaspoons lemon zest
  • 0.25 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries Use fresh blueberries for best flavor.
Frosting
  • 0.5 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add in the eggs, lemon zest, lemon juice, and vanilla extract, mixing well to combine.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid overmixing.
  6. Gently fold in the fresh blueberries to ensure they are evenly distributed.
Baking
  1. Fill each cupcake liner about 2/3 full with the batter.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  2. Once cooled, whip together the powdered sugar, lemon juice, and lemon zest for the frosting. Spread or pipe it generously on top of the cupcakes.

Notes

For the best results, avoid overmixing the batter after adding flour. Store cupcakes in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They can also be frozen for up to 2 months.