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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes that Brighten Your Spring Days

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Delightful Lemon Blueberry Cupcakes capture the essence of spring with zesty lemon and juicy blueberries.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend if needed.
  • 1 cup Granulated Sugar
  • 2 tsps Baking Powder Ensure it's fresh.
  • 1 tsp Salt Use kosher salt for better flavor.
  • 1 cup Milk Can replace with buttermilk or dairy-free milk.
  • 1/2 cup Vegetable Oil Can substitute with avocado oil or melted coconut oil.
  • 1/2 cup Sour Cream Yogurt can be used as a substitute.
  • 1 large Egg Use a flax egg for vegan option.
  • 1/4 cup Lemon Juice Use fresh-squeezed.
  • 1 tbsp Lemon Zest Zest before juicing.
  • 1 cup Fresh Blueberries Avoid frozen blueberries.
For the Frosting
  • 1/2 cup Unsalted Butter Use at room temperature.
  • 8 oz Cream Cheese Ensure it's at room temperature.
  • 3 cups Powdered Sugar Sift before measuring.
  • 1/4 cup Fresh Lemon Juice
  • 1 tbsp Lemon Zest
  • 1/4 tsp Salt Balances sweetness.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • Spatula
  • Cooling Rack
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. Mix in the milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice until just combined.
  4. Gently fold in the fresh blueberries.
  5. Fill each cupcake liner about ¾ full with the batter.
  6. Bake for 20 to 22 minutes, until golden and a toothpick comes out clean.
  7. Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack.
  8. Allow cupcakes to cool completely before frosting.
Frosting Instructions
  1. Beat the unsalted butter and cream cheese together until creamy.
  2. Gradually add the powdered sugar, mixing well.
  3. Add the fresh lemon juice, lemon zest, and salt, beating until light and fluffy.
  4. Pipe or spread the frosting over each cupcake.
Serving Instructions
  1. Serve the cupcakes at room temperature.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh ingredients and keep cupcakes cool before frosting.

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