These Zesty Lemon Blueberry Cupcakes are the perfect combination of tangy lemon and sweet blueberries, all topped with a luscious, creamy lemon frosting. Bursting with flavor, these cupcakes are a treat for the senses, making them the ideal dessert for any occasion. Whether you’re celebrating a special event or simply craving something fresh and fruity, these cupcakes are guaranteed to satisfy. The creamy lemon frosting complements the zesty lemon flavor in the cupcakes, while the blueberries add a sweet, juicy surprise in every bite. Indulge in this delightful treat and bring a burst of sunshine to your taste buds!
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon lemon extract
- 3 tablespoons fresh lemon juice
- Zest of 2 medium lemons
- ½ cup buttermilk
- ¾ cup fresh blueberries, tossed in 1 teaspoon flour
For the Creamy Lemon Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon lemon extract
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners to prepare for baking.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this aside as your dry ingredient mixture.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This will take about 3-4 minutes with an electric mixer on medium speed.
Step 4: Add Eggs and Extracts
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon extract, lemon juice, and lemon zest until fully combined.
Step 5: Alternate Dry Ingredients and Buttermilk
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start with adding a third of the flour mixture, followed by half of the buttermilk, mixing until just combined. Repeat this process, finishing with the flour mixture. Do not overmix to avoid dense cupcakes.
Step 6: Fold in Blueberries
Toss the fresh blueberries with 1 teaspoon of flour to coat them. Gently fold the flour-coated blueberries into the batter using a spatula. This helps prevent the blueberries from sinking to the bottom during baking.
Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Be sure not to overbake to keep the cupcakes moist and fluffy.
Step 8: Cool
Allow the cupcakes to cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely before frosting.
Step 9: Prepare the Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and lemon extract, continuing to beat until the frosting is fluffy and well combined.
Step 10: Frost Cupcakes
Once the cupcakes are completely cool, generously frost each with the creamy lemon frosting. You can use a piping bag for a more decorative look or simply spread the frosting with a spatula.
Cooking Notes:
- Tossing blueberries in flour: This simple step prevents the blueberries from sinking to the bottom of the cupcakes during baking, ensuring they stay evenly distributed throughout.
- Room temperature ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature before beginning. This allows for a smoother batter and frosting.
- Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best taste.
Serving Suggestions:
These Zesty Lemon Blueberry Cupcakes are perfect for a light dessert after a hearty meal. Pair them with a cup of iced tea or a chilled lemonade for a refreshing treat. These cupcakes also make an excellent addition to any brunch spread, afternoon tea, or summer picnic.
Tips:
- If you don’t have buttermilk, you can substitute it by mixing ½ cup of milk with 1 ½ teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
- For an extra burst of lemon flavor, add a little more lemon zest to the frosting or drizzle a lemon glaze over the top before serving.
Prep Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes
Servings: 12 cupcakes
Nutritional Information (per cupcake):
- Calories: 250
- Protein: 2g
- Sodium: 170mg
FAQs:
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries. Just be sure to toss them in flour and fold them into the batter gently to avoid turning the batter purple.
Q: Can I make the frosting ahead of time?
A: Absolutely! You can prepare the frosting in advance and store it in an airtight container in the refrigerator for up to 2 days. Just bring it to room temperature before frosting the cupcakes.
Q: Can I make these cupcakes gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the other ingredients for gluten content if needed.
Conclusion:
These Zesty Lemon Blueberry Cupcakes with Creamy Lemon Frosting are the ultimate treat for anyone who loves the refreshing taste of lemon paired with sweet, juicy blueberries. The fluffy texture of the cupcakes combined with the smooth, tangy lemon frosting creates a perfect balance of flavors that will delight your taste buds. Whether you’re celebrating a special occasion or just looking for a sweet snack, these cupcakes are a must-try. Enjoy them as a refreshing dessert or share them with friends and family—either way, they’re sure to be a hit!
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Zesty Lemon Blueberry Cupcakes Recipe | Refreshing Lemon & Blueberry Delight
- Total Time: 45 minutes
Ingredients
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon lemon extract
- 3 tablespoons fresh lemon juice
- Zest of 2 medium lemons
- ½ cup buttermilk
- ¾ cup fresh blueberries, tossed in 1 teaspoon flour
For the Creamy Lemon Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon lemon extract
Instructions
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners to prepare for baking.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this aside as your dry ingredient mixture.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This will take about 3-4 minutes with an electric mixer on medium speed.
Step 4: Add Eggs and Extracts
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon extract, lemon juice, and lemon zest until fully combined.
Step 5: Alternate Dry Ingredients and Buttermilk
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start with adding a third of the flour mixture, followed by half of the buttermilk, mixing until just combined. Repeat this process, finishing with the flour mixture. Do not overmix to avoid dense cupcakes.
Step 6: Fold in Blueberries
Toss the fresh blueberries with 1 teaspoon of flour to coat them. Gently fold the flour-coated blueberries into the batter using a spatula. This helps prevent the blueberries from sinking to the bottom during baking.
Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Be sure not to overbake to keep the cupcakes moist and fluffy.
Step 8: Cool
Allow the cupcakes to cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely before frosting.
Step 9: Prepare the Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and lemon extract, continuing to beat until the frosting is fluffy and well combined.
Step 10: Frost Cupcakes
Once the cupcakes are completely cool, generously frost each with the creamy lemon frosting. You can use a piping bag for a more decorative look or simply spread the frosting with a spatula.
Notes
Cooking Notes:
- Tossing blueberries in flour: This simple step prevents the blueberries from sinking to the bottom of the cupcakes during baking, ensuring they stay evenly distributed throughout.
- Room temperature ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature before beginning. This allows for a smoother batter and frosting.
- Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best taste.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 250
- Sodium: 170mg
- Protein: 2g