Description
These Lemon Blueberry Cupcakes are light, refreshing, and perfect for summer gatherings, combining the tartness of lemon with the sweetness of blueberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Cream together the softened butter and sugar in a large bowl until it turns light and fluffy.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Stir in the lemon zest, fresh lemon juice, and vanilla extract for that bright flavor kick.
- Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture to keep the batter light.
- Fold in the fresh blueberries gently, being careful not to crush them.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the cupcakes to cool before frosting.
Notes
Store in an airtight container at room temperature for 3 to 4 days or freeze for up to 3 months. Let thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, lemon, blueberry, dessert, summer