Description
Lemon blueberry cupcakes are a zesty and sweet treat that will brighten any occasion. With fluffy texture and vibrant flavors, they’re perfect for dessert lovers!
Ingredients
- All-purpose flour
- Baking powder
- Granulated sugar
- Unsalted butter
- Large eggs
- Fresh lemons (juice and zest)
- Blueberries (fresh or frozen)
- Milk
- Vanilla extract
- Cream cheese frosting (optional)
Instructions
- 1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2. In a bowl, whisk together flour, baking powder, and sugar.
- 3. In another bowl, cream softened butter until light; gradually add sugar and mix until fluffy.
- 4. Beat in eggs one at a time, along with vanilla extract and lemon juice.
- 5. Gradually add dry ingredients to the wet mixture, alternating with milk—mix until just combined.
- 6. Gently fold in blueberries dusted with flour to prevent sinking.
- 7. Fill cupcake liners two-thirds full and bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- 8. Allow to cool completely before frosting if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 13g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For added twist, substitute blueberries with raspberries or sprinkle lemon zest on top. - Store leftovers in an airtight container at room temperature for up to three days.