Lemon Blueberry Cupcakes Recipe: A Refreshing Dessert Delight
A refreshing combination of lemon and blueberry, these cupcakes are perfect for a summer treat!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1 cup fresh blueberries washed and dried
- 0.5 cup unsalted butter softened
- 2 units eggs large
- 1 tbsp lemon zest freshly grated
- 0.25 cup lemon juice fresh
- 0.5 tsp baking powder
- 0.25 tsp salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Combine the wet and dry ingredients, mixing just until incorporated.
- Gently fold in the blueberries.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For an extra burst of flavor, top the cupcakes with a lemon glaze or cream cheese frosting.