Lemon Blueberry Cupcakes

Why Make This Recipe

Lemon Blueberry Cupcakes are a delicious treat that combines the zesty flavor of lemon with sweet, juicy blueberries. They are perfect for any occasion, from birthday parties to casual get-togethers. The light and fluffy texture makes these cupcakes delightful, and the creamy frosting adds a lovely finish. Everyone will love this refreshing dessert!

How to Make Lemon Blueberry Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add in the eggs, one at a time, mixing well after each addition. Then stir in the milk, lemon zest, and lemon juice.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
5. Gently fold in the fresh blueberries.
6. Divide the batter evenly among the prepared cupcake liners.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
8. For the frosting, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and mix in vanilla and lemon juice until well combined.
9. Frost the cooled cupcakes with the cream cheese frosting before serving.

How to Serve Lemon Blueberry Cupcakes

Serve these lemon blueberry cupcakes on a nice plate, and they are ready to enjoy! You can also garnish them with additional blueberries or a sprinkle of lemon zest for an extra touch. They pair well with a cup of tea or coffee, making them a perfect snack for any time of day.

How to Store Lemon Blueberry Cupcakes

To keep your lemon blueberry cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to store them for a longer period, you can place them in the fridge for up to a week. Just make sure to bring them back to room temperature before serving for the best taste.

Tips to Make Lemon Blueberry Cupcakes

• Ensure all your ingredients are at room temperature before starting to make the batter. This helps achieve a smoother mix.
• Do not overmix the batter once you add the flour. Gently fold in the blueberries to keep them whole and juicy.
• You can also use frozen blueberries if fresh ones are not available. Just make sure to add them directly from the freezer to avoid bleeding into the batter.

Variation

You can swap out blueberries for other berries like raspberries or strawberries if you prefer. For a fun twist, try adding a little bit of coconut to the batter for a tropical flavor.

FAQs

Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day in advance. Just wait until they are completely cool before storing them in an airtight container.

Q: Can I freeze the cupcakes?
A: Yes, you can freeze the unfrosted cupcakes for up to three months. Just let them cool completely before wrapping in plastic wrap and placing them in a freezer bag.

Q: How do I fix cupcakes that domed too high?
A: If your cupcakes dome too high, try reducing the baking time by a few minutes. Also, make sure your oven temperature is accurate to avoid over-baking.

Lemon Blueberry Cupcakes

Delicious cupcakes combining zesty lemon and sweet blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cupcakes

Calories 250 kcal

Ingredients

  

For the cupcakes

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsalted butter, softened
• 2 large eggs
• 0.5 cup milk
• 1 tablespoon lemon zest
• 0.25 cup fresh lemon juice
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup fresh blueberries

For the cream cheese frosting

• 8 oz cream cheese, softened
• 0.25 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a large bowl, cream together the softened butter and sugar until light and fluffy.
• Add in the eggs, one at a time, mixing well after each addition. Stir in the milk, lemon zest, and lemon juice.
• In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
• Gently fold in the fresh blueberries.
• Divide the batter evenly among the prepared cupcake liners.

Baking

• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.

Frosting

• For the frosting, beat together the cream cheese and butter until smooth.
• Gradually add powdered sugar and mix in vanilla and lemon juice until well combined.
• Frost the cooled cupcakes with the cream cheese frosting before serving.

Notes

Store cupcakes in an airtight container at room temperature for up to three days or in the fridge for a week. Bring to room temperature before serving.

Keyword Baking, Blueberry, Cupcakes, Dessert, Lemon