Description
These Lemon Blueberry Cupcakes are light, fluffy, and full of citrusy brightness with bursts of juicy blueberries. Topped with creamy lemon frosting, they make the perfect fruity dessert for spring, summer, or any time you crave something refreshing.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
- 1 cup fresh or frozen blueberries (tossed in 1 tsp flour)
- For the lemon frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1–2 tbsp heavy cream or milk (as needed)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Alternately add dry ingredients and milk to the wet mixture, starting and ending with dry. Mix until just combined.
- Fold in flour-coated blueberries gently.
- Divide batter evenly among cupcake liners, filling about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
- To make frosting, beat butter until creamy. Add powdered sugar gradually, then mix in lemon juice, zest, and salt. Add cream or milk as needed for consistency.
- Frost cooled cupcakes and garnish with extra blueberries or lemon zest if desired.
Notes
- Toss blueberries in flour to prevent sinking.
- Use fresh lemon zest for the best flavor.
- Frozen blueberries work well—no need to thaw.
- Try cream cheese in the frosting for added tang.
- Store frosted cupcakes in the fridge and bring to room temp before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 22g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
