Description
Lemon Blueberry Cupcakes are a delightful treat that combines tangy lemon and sweet blueberries, topped with creamy frosting. Perfect for any occasion, these cupcakes are sure to impress your guests with their vibrant flavors and beautiful presentation. Easy to make, they transform simple ingredients into an unforgettable dessert that will have everyone reaching for seconds.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- Zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- 1 cup fresh or frozen blueberries (do not thaw)
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line muffin tins with cupcake liners.
- In a bowl, whisk together flour and baking powder; set aside.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in lemon juice and zest until smooth.
- Gradually add dry ingredients to the wet mixture while gently mixing until just combined.
- Fold in blueberries carefully.
- Spoon batter into liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- While cooling, beat cream cheese, powdered sugar, and vanilla until fluffy; frost cooled cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 310
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg