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Lemon Blueberry Cupcakes

blueberry frosting
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Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 1/2 cup fresh blueberries, plus extra for garnish
  • 1/4 cup milk, room temperature
  • For Blueberry Frosting:
  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 3 cups powdered sugar
  • 1/4 cup fresh blueberries, pureed and strained
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • For Lemon Glaze (Alternative):
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt until well combined.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in lemon zest, lemon juice, and vanilla extract if using.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk (beginning and ending with flour). Mix just until combined.
  6. Toss blueberries with 1 teaspoon of flour, then gently fold into the batter.
  7. Divide batter evenly among prepared cupcake liners, filling each about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For Blueberry Frosting:
  11. Puree blueberries and strain to remove skins.
  12. Beat butter and cream cheese until smooth and fluffy.
  13. Gradually add powdered sugar, mixing on low speed.
  14. Add strained blueberry puree, vanilla, and lemon juice, beating until smooth.
  15. Pipe or spread frosting onto completely cooled cupcakes.
  16. For Lemon Glaze:
  17. Whisk powdered sugar, lemon juice, and zest together until smooth.
  18. Drizzle over completely cooled cupcakes and allow to set for 10 minutes before serving.
  19. Garnish with fresh blueberries, lemon zest, or white chocolate curls if desired.

Notes

  • For the most vibrant lemon flavor, rub the zest into the sugar before creaming with butter.
  • Tossing blueberries in flour before adding to the batter helps prevent them from sinking.
  • Be careful not to overmix the batter after adding flour to ensure tender cupcakes.
  • For a marble effect, swirl a small amount of blueberry puree through the batter before baking.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: lemon blueberry cupcakes, blueberry frosting, citrus glaze, easy frosting, cupcake decoration, lemon dessert

Find it online: https://www.joyliciousrecipes.com/lemon-blueberry-cupcakes-easy-recipe/