Lemon Blueberry Cupcakes
Lemon Blueberry Cupcakes offer a delightful fusion of tangy lemon and sweet blueberries, creating a refreshing and vibrant dessert perfect for any occasion. These moist, fluffy cupcakes are not only visually appealing but also burst with flavor in every bite. Whether topped with creamy lemon frosting or enjoyed plain, these treats are sure to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or thawed frozen)
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt until combined.
- Beat softened butter and sugar in a separate bowl until light and fluffy.
- Mix in eggs one at a time; then add vanilla extract, lemon zest, and lemon juice until smooth.
- Gradually add dry ingredients alternating with milk until just combined. Gently fold in blueberries.
- Scoop batter into lined cupcake cups (about two-thirds full) and bake for 18-20 minutes until a toothpick comes out clean. Cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 202
- Sugar: 11g
- Sodium: 132mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 36mg