Description
These Lemon Cupcakes with Lemon Blueberry Frosting are the perfect treat! The cupcakes are light and fluffy with a bright lemon flavor, while the frosting combines the zesty lemon with the sweetness of blueberries. A delightful dessert for any occasion!
Ingredients
Scale
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup lemon juice
- For the Lemon Blueberry Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/2 cup fresh blueberries, mashed
Instructions
- Make the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
- In a separate small bowl, whisk together the milk and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the lemon juice and zest.
- Gently fold in the mashed blueberries.
- Once the cupcakes are completely cool, frost them with the lemon blueberry frosting.
- Decorate as desired (e.g., with fresh blueberries or lemon zest). Enjoy!
Notes
- For a more intense lemon flavor, you can add a bit more lemon zest to both the cupcakes and the frosting.
- Make sure the butter is softened but not melted for both the cupcakes and the frosting.
- You can adjust the amount of powdered sugar in the frosting to achieve your desired consistency and sweetness.
- If you don’t have fresh blueberries, you can use frozen blueberries, but make sure to thaw them completely and drain any excess liquid before mashing.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g