Description
Delightful cupcakes bursting with fresh blueberries and zesty lemon flavor, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Optional: powdered sugar for serving
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest, juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with a splash of buttermilk or milk.
- Gently fold in the fresh blueberries.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool before frosting with a light lemon buttercream.
Notes
Store cupcakes in an airtight container at room temperature for up to three days. Frost only when completely cool.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cupcakes, blueberry, lemon, dessert, baking, family recipe
