Description
Delightfully moist cupcakes bursting with blueberries and zesty lemon flavor, topped with a creamy lemon frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
- 1 cup fresh blueberries
- Lemon juice (for frosting, optional)
- Powdered sugar (for frosting, optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt until combined.
- In another bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, then add vanilla extract and lemon zest.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
- Gently fold in the blueberries.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool completely on a wire rack before frosting.
- For frosting, mix powdered sugar with lemon juice and frost the tops of the cupcakes.
Notes
Store cupcakes in an airtight container for 2-3 days at room temperature or freeze for up to three months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg