Description
Lemon blueberry delight cupcakes blend zesty citrus with sweet berries in a perfect harmony of flavors. Rich, moist cake topped with silky frosting promises a delightful treat that will transport your taste buds to a sunny summer afternoon.
Ingredients
Scale
Main Ingredients:
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup buttermilk
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Frosting Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the oven by heating to 350°F (175°C) and arrange cupcake liners in a muffin tin.
- Combine all-purpose flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to ensure even distribution.
- In a large bowl, cream together softened unsalted butter and granulated sugar until the mixture becomes light and airy, creating a smooth base.
- Incorporate eggs, pure vanilla extract, and freshly grated lemon zest into the butter mixture, blending until ingredients are fully integrated.
- Gradually fold dry ingredients into the wet mixture, alternating with buttermilk, and mix gently until just combined to maintain a tender texture.
- Carefully fold fresh blueberries into the batter, distributing them evenly without overmixing.
- Divide the batter among cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
- Allow cupcakes to cool completely in the pan before transferring to a wire cooling rack.
- Prepare the frosting by beating softened cream cheese and unsalted butter until smooth and creamy.
- Gradually add powdered sugar, fresh lemon juice, and additional lemon zest, mixing until the frosting becomes light and fluffy.
- Once cupcakes are completely cooled, generously spread or pipe the lemon cream cheese frosting on top of each cupcake.
Notes
- Store these delightful cupcakes in an airtight container at room temperature for up to 3 days to maintain their fresh, moist texture.
- Gently fold blueberries into the batter to prevent them from sinking and ensure even distribution throughout each cupcake.
- Use room temperature ingredients like eggs, butter, and buttermilk to create a smoother, more consistent batter that rises evenly.
- Avoid overmixing the batter to keep the cupcakes tender and light, stopping just when the ingredients are combined.
- Zest fresh lemons for the most vibrant and intense citrus flavor in both the cupcakes and frosting.
- Cool cupcakes completely before frosting to prevent the cream cheese topping from melting and losing its beautiful texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg