why make this recipe
Lemon Blueberry Cupcakes are a delightful treat that combines the bright flavor of lemons with the sweet burst of blueberries. They are perfect for any occasion, from birthday parties to afternoon tea. The combination of tangy lemon and sweet blueberries creates a refreshing taste that is loved by many. Plus, they are easy to make, and you’ll impress your friends and family with your baking skills!
how to make Lemon Blueberry Cupcakes
Ingredients
- 1 tablespoon fresh lemon zest
- 113 grams unsalted butter at room temperature
- 1 large egg
- 1 egg yolk at room temperature
- 240 ml buttermilk at room temperature
- 1 to 2 tablespoons heavy or whipping cream
- 115 grams fresh or frozen blueberries, thawed and drained if frozen
- 222 grams all-purpose flour
- 50 grams lightly packed brown sugar
- 306 grams powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 100 grams granulated sugar
- Lemon zest for garnish
Directions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add in the egg, egg yolk, lemon juice, and lemon zest; mix until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined.
- Carefully fold in the blueberries.
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
- Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
- For the frosting, beat the powdered sugar and heavy cream until the desired consistency is reached, then pipe onto cooled cupcakes.
- Garnish with extra lemon zest if desired.
how to serve Lemon Blueberry Cupcakes
Serve these delicious cupcakes at room temperature. They are great as a dessert or a sweet snack. For a fun twist, enjoy them with a scoop of vanilla ice cream or a dollop of whipped cream on top.
how to store Lemon Blueberry Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, place them in the fridge, where they can last up to a week. You can also freeze the cupcakes without frosting for up to 3 months. Just make sure to wrap them well!
tips to make Lemon Blueberry Cupcakes
- Make sure your butter and eggs are at room temperature for the best texture.
- Be gentle when folding in the blueberries; this helps prevent them from breaking.
- If you want extra lemon flavor, add a little more lemon juice or zest to the batter.
variation
You can try adding a different fruit, such as raspberries or strawberries, for a fun twist. You could also make a lemon glaze instead of frosting for a simpler finish.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work great! Just thaw and drain them before adding them to the batter.
How can I make the cupcakes more fluffy?
Make sure not to overmix the batter. Mix until just combined to help keep them fluffy.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance. Just frost them right before serving for the best taste.
Lemon Blueberry Cupcakes
Ingredients
For the Cupcakes
- 1 tablespoon fresh lemon zest
- 113 grams unsalted butter at room temperature
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 240 ml buttermilk at room temperature
- 1 to 2 tablespoons heavy or whipping cream
- 115 grams fresh or frozen blueberries thawed and drained if frozen
- 222 grams all-purpose flour
- 50 grams lightly packed brown sugar
- 306 grams powdered sugar sifted
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 100 grams granulated sugar
- Lemon zest for garnish optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add in the egg, egg yolk, lemon juice, and lemon zest; mix until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined.
- Carefully fold in the blueberries.
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Baking
- Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Frosting
- For the frosting, beat the powdered sugar and heavy cream until the desired consistency is reached, then pipe onto cooled cupcakes.
- Garnish with extra lemon zest if desired.