Description
Delicious blueberry lemon cupcakes with a zesty lemon buttercream frosting, topped with fresh blueberries for a perfect summer treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon zest
- 1/2 cup whole milk
- 1 1/4 cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
- 1 cup unsalted butter, softened (for frosting)
- 3 1/2 cups powdered sugar (for frosting)
- 2 tablespoons fresh lemon juice (for frosting)
- 1 teaspoon lemon zest (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 to 3 tablespoons heavy cream (for frosting)
- Pinch of salt (for frosting)
- 1/2 cup fresh blueberries (for garnish)
- Thin lemon slices or lemon zest strips (for garnish)
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract and lemon zest.
- Add the dry ingredients in two additions, alternating with the milk, and mix just until combined.
- Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter until smooth and creamy.
- Add the powdered sugar, lemon juice, lemon zest, vanilla extract, salt, and heavy cream. Beat until fluffy and smooth.
- Pipe a generous swirl of lemon buttercream onto each cooled cupcake.
- Top with fresh blueberries and a small lemon slice or lemon zest strip for garnish.
Notes
- Ensure butter is softened for smooth batter and frosting.
- Coating blueberries in flour helps prevent sinking.
- Do not overmix the batter to keep cupcakes light.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: blueberry lemon cupcakes, fresh blueberry cupcakes, lemon blueberry dessert, easy summer cupcakes, homemade fruit cupcakes, blueberry cupcake recipe