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Blueberry Lemon Cupcakes

Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (softened)
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries (washed and dried)
  • 1/2 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon milk (optional for consistency)

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream together the softened butter and sugar in a mixing bowl until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest and lemon juice.
  5. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
  7. Fold in the fresh blueberries gently.
  8. Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
  9. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  11. Beat the softened butter in a mixing bowl until creamy and smooth.
  12. Gradually add the powdered sugar while mixing on low speed until combined completely.
  13. Add the lemon juice and zest, then beat until fluffy!
  14. Frost each cupcake generously with your creamy lemon frosting once they are completely cool.
  15. Decorate with additional blueberries or lemon zest if desired.

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