Lemon Cupcakes with Fresh Blueberry Buttercream: The Best Homemade Treat
Delight in these light and airy lemon cupcakes topped with a rich, fresh blueberry buttercream that’s perfect for any celebration.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, and lemon zest until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the blueberries gently.
- Divide the batter among the prepared cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
Notes
- For best results, use fresh lemons and blueberries.
- Let the buttercream sit out for a bit to soften if it’s too firm.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg