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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes that Will Brighten Your Day

These Lemon Blueberry Cupcakes are a light and fluffy treat bursting with refreshing flavors, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 15 minutes
Total Time 51 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour substitute with gluten-free flour for gluten-free version
  • 2 teaspoons baking powder ensure it is fresh for best results
  • 1 tablespoon lemon zest use organic lemons for the best zest
  • 1/2 cup unsalted butter softened
  • 1 cup granulated white sugar can replace with coconut sugar for healthier option
  • 2 large eggs can substitute with flax eggs for a vegan version
  • 1/2 cup milk 1% recommended, or non-dairy alternatives such as almond milk
  • 1 teaspoon vanilla extract use pure vanilla for best taste
  • 1/4 cup freshly squeezed lemon juice always opt for fresh over bottled
For the Blueberry Buttercream
  • 1 cup fresh blueberries frozen blueberries can be used if fresh aren't available
  • 2 cups powdered sugar adjust quantity for desired sweetness

Equipment

  • cupcake pan
  • Mixing bowls
  • whisk
  • Mixer
  • Piping bag

Method
 

Step‑by‑Step Instructions for Easy Lemon Blueberry Cupcakes
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup cupcake pan with colorful cupcake liners.
  2. Whisk together the flour, baking powder, and lemon zest in a small bowl.
  3. Beat the softened butter and sugar together in a large mixing bowl until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gradually combine the dry ingredients with the creamed mixture, alternating with milk, vanilla, and lemon juice.
  6. Fill each cupcake liner about ¾ full with the batter.
  7. Bake for about 16 minutes, checking for a golden top and doneness with a toothpick.
  8. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack.
  9. Cream together the butter and powdered sugar for the blueberry buttercream, then fold in pureed blueberries.
  10. Frost the cooled cupcakes with the blueberry buttercream and garnish with fresh blueberries if desired.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure your cupcakes cool completely before frosting. Adjust the thickness of the buttercream and sweetness to your preference.

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