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–+ servings

Lemon Blueberry Cupcakes

Deliciously moist cupcakes infused with fresh lemon and bursting with blueberries, topped with a light lemon frosting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh blueberries washed and dried
Lemon Frosting
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp milk optional for consistency

Method
 

Prepare Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, lemon zest, and lemon juice until combined.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the blueberries.
  8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cupcakes to cool completely on a wire rack.
Prepare Frosting
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, mixing until smooth.
  3. Add the lemon juice and lemon zest, mixing until well combined.
  4. If needed, add milk to achieve desired consistency.
  5. Frost the cooled cupcakes with the lemon frosting.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 0.5gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use fresh blueberries and allow the cupcakes to cool completely before frosting.

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