Lemon Blueberry Cupcakes 🍋🫐🧁
(Makes about 12 cupcakes)
Ingredients:
For the Lemon Blueberry Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest
½ cup whole milk
1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
For the Lemon Buttercream Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1-2 tbsp milk (if needed for consistency)
Instructions:
Step 1: Make the Lemon Blueberry Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in lemon juice and zest.
Alternate adding flour mixture and milk, starting and ending with flour, mixing until just combined.
Gently fold in the blueberries (coated in flour to prevent sinking).
Divide batter evenly into cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Step 2: Make the Lemon Buttercream Frosting
Beat butter until creamy.
Gradually add powdered sugar, mixing well.
Add lemon juice and zest, beating until smooth. If needed, add milk for a softer consistency.
Step 3: Assemble
Pipe or spread frosting onto cooled cupcakes.
Garnish with fresh blueberries or a sprinkle of lemon zest.
Enjoy your Lemon Blueberry Cupcakes! 🍋🫐✨