Description
Delightful lemon blueberry cupcakes blend zesty citrus with sweet berries in a perfect summer treat. Moist cake layers topped with creamy frosting promise a refreshing escape that beckons you to savor each delectable bite.
Ingredients
Scale
Primary Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup fresh blueberries
Liquid and Flavor Ingredients:
- 1/3 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (for tossing blueberries)
Instructions
- Heat the oven to moderate temperature and prepare a muffin tin with paper liners, ensuring even spacing.
- Combine the dry ingredients in a medium mixing bowl, creating a uniform flour mixture with balanced leavening agents and seasoning.
- In a separate large mixing bowl, thoroughly cream butter and sugar until the mixture becomes pale and airy, achieving a light, fluffy consistency.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition, then introduce vanilla, fresh lemon juice, and fragrant lemon zest.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with milk to maintain a smooth, homogeneous batter.
- Carefully fold fresh blueberries into the batter, distributing them evenly without crushing the delicate fruit.
- Distribute the batter methodically among the prepared cupcake liners, filling each approximately two-thirds full for optimal rising.
- Bake in the preheated oven until cupcakes are golden and a testing skewer emerges clean, approximately 18-20 minutes.
- Allow cupcakes to cool completely on a wire rack before preparing the frosting.
- Whip butter until exceptionally creamy and smooth, then gradually blend powdered sugar, vibrant lemon juice, aromatic lemon zest, and vanilla extract.
- Apply the citrus-infused frosting generously to the cooled cupcakes using a piping bag or spatula.
- Optionally, embellish with additional fresh blueberries or delicate lemon zest for an elegant finishing touch.
Notes
- Prevent blueberries from sinking by tossing them in a light coating of flour before folding into the batter, ensuring even distribution throughout the cupcakes.
- Swap fresh blueberries with frozen ones during off-season, but do not thaw them to maintain their shape and prevent color bleeding into the batter.
- Create a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking flour blend, ensuring the texture remains tender and light.
- Enhance the lemon flavor by brushing cooled cupcakes with a simple lemon syrup made from equal parts lemon juice and sugar, adding extra moisture and citrusy punch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg