Description
Sweet summer memories melt into these lemon blueberry cupcakes, where zesty citrus dances with juicy berries in perfect harmony. Rich buttercream and fresh blueberries crown these delightful treats, inviting you to savor each delectable bite.
Ingredients
Scale
Cake Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups fresh blueberries
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (113 grams) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Frosting Ingredients:
- 2 cups powdered sugar
Instructions
- Warm the oven to 350°F and line a muffin pan with paper cupcake liners, ensuring even spacing.
- Sift together flour, baking powder, and salt in a medium mixing bowl, creating a uniform dry mixture.
- In a separate large bowl, whip butter and sugar until fluffy and pale, then incorporate eggs one at a time, blending thoroughly after each addition.
- Stir in vanilla extract, grated lemon zest, and buttermilk to the butter mixture, creating a smooth, fragrant liquid base.
- Gently fold the dry ingredients into the wet mixture, stirring until just combined to maintain a light texture.
- Carefully integrate fresh blueberries into the batter, avoiding overmixing to prevent berry bruising.
- Distribute the batter evenly among the prepared cupcake liners, filling each approximately 2/3 full.
- Bake for 18-20 minutes, rotating the pan midway through, until a toothpick inserted comes out clean and tops are golden.
- Allow cupcakes to cool completely on a wire rack before applying a tangy lemon glaze or creamy frosting.
- Optional: Drizzle or spread lemon glaze over cooled cupcakes, garnishing with additional lemon zest or fresh blueberries if desired.
Notes
- Gently toss blueberries in a little flour before folding into batter to prevent sinking and ensure even distribution throughout the cupcakes.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend, which maintains the tender texture of the cupcakes.
- Use room temperature ingredients like eggs and buttermilk to create a smoother, more evenly mixed batter that rises beautifully during baking.
- Zest lemons directly into the sugar before creaming to release maximum citrus oils, intensifying the bright, fresh lemon flavor throughout the cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg