Lemon Blueberry Cupcakes: A Delightful Treat for Every Occasion!
Are you ready to take your dessert game to the next level? If you're looking for a delightful combination of zesty lemon and sweet blueberries, then these Lemon Blueberry Cupcakes are just what you need! Bursting with flavor, these moist cupcakes are perfect for every occasion, whether it’s a family gathering, a birthday celebration, or even just a cozy afternoon treat. Did you know that lemon and blueberry are a classic pairing? Together, they create a refreshing taste that feels like a sunny day on your palate.
Ingredients
- 1 1/2 cups all-purpose flour: This is the base of our cupcakes.
- 1 cup granulated sugar: For a touch of sweetness.
- 1/2 cup unsalted butter softened: Adds moisture and richness.
- 2 large eggs: These help bind the ingredients together.
- 1/2 cup milk: For a moist texture.
- 1 tablespoon lemon zest: For an extra zing!
- 1/4 cup lemon juice: To really bring out that lemon flavor.
- 1 tablespoon baking powder: This helps the cupcakes rise.
- 1/2 teaspoon salt: Enhances all the flavors.
- 1 cup fresh blueberries: The perfect fruity addition!
- 1 cup powdered sugar: For the frosting.
- 2 tablespoons unsalted butter softened (for frosting): A velvety base for the frosting.
- 2-3 tablespoons lemon juice for frosting: To kick the frosting up a notch!
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream the Butter and Sugar: In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then, stir in the milk, lemon zest, and lemon juice until combined.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix!
- Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Fill Cupcake Liners: Using a scoop or spoon, fill the cupcake liners about 2/3 full with the batter.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Let the cupcakes cool completely before frosting with lemon frosting and topping with extra blueberries if desired.