Description
Lemon blueberry cupcakes blend zesty citrus with sweet berries in a perfect dessert harmony. Creamy frosting and fresh blueberries crown these delightful treats, promising a delectable experience that will transport your taste buds to culinary bliss.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 milliliters) all-purpose flour
- 1 cup (150 grams) fresh or frozen blueberries
- 2 large eggs
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
Liquid and Flavor Ingredients:
- ½ cup (120 milliliters) whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Dry and Coating Ingredients:
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon flour (to coat blueberries)
Instructions
- Warm the oven to create the ideal baking environment for these delicate cupcakes, ensuring an even temperature of 350°F (175°C).
- Prepare the muffin tin by carefully lining each cavity with soft, decorative cupcake liners to prevent sticking and enhance presentation.
- Cream together butter and sugar until the mixture becomes light, fluffy, and transforms into a pale, silky consistency that promises tender cupcakes.
- Gently incorporate eggs one at a time, mixing thoroughly after each addition to create a smooth, well-integrated batter that will ensure a uniform texture.
- Carefully fold in lemon zest and fresh lemon juice, allowing the citrusy essence to infuse the batter with a bright, tangy undertone that complements the sweet blueberries.
- Sift together dry ingredients – flour, baking powder, and salt – to eliminate any potential lumps and create a uniform dry mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to maintain the batter’s delicate airiness and prevent overmixing.
- Toss fresh blueberries in a light dusting of flour to prevent sinking, then gently fold them into the batter, distributing them evenly throughout.
- Divide the batter meticulously among the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake until the cupcakes turn golden, and a toothpick inserted into the center comes out clean, typically around 18-20 minutes.
- Remove from the oven and allow cupcakes to cool completely on a wire rack before adorning with a luxurious lemon cream cheese frosting.
- Garnish with additional fresh blueberries and a delicate sprinkle of lemon zest to elevate the visual appeal and flavor profile of these irresistible treats.
Notes
- Swap fresh or frozen blueberries interchangeably, ensuring frozen berries are not thawed before mixing to prevent color bleeding into batter.
- Gently fold blueberries into batter at the last moment to prevent fruit from sinking and maintain even berry distribution throughout cupcakes.
- Dust berries lightly with flour before adding to batter to help them suspend evenly and prevent sinking during baking.
- For gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour blend, which helps maintain similar texture and structure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg