Description
Delicious lemon blueberry cupcakes with a moist texture and tangy flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Alternate adding flour mixture and milk, mixing until just combined.
- Fold in lemon zest, lemon juice, and blueberries.
- Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
Notes
- Use fresh blueberries for best results.
- Do not overmix the batter.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg