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Blueberry Lemonade Cupcakes
Laura

Blueberry Lemonade Cupcakes

Soft, bright, and fruity cupcakes with lemon zest, fresh blueberries, and a sweet citrus frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup milk
  • 1 cup fresh blueberries
  • 1 tablespoon flour for tossing blueberries

Equipment

  • Muffin pan
  • Mixing bowls
  • electric mixer
  • Cupcake liners
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F and line a muffin pan with cupcake liners.
  2. Whisk the flour, baking powder, and salt in a bowl.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, then mix in vanilla, lemon juice, and lemon zest.
  5. Stir in the dry ingredients and milk in alternating additions.
  6. Toss the blueberries with flour, then gently fold them into the batter.
  7. Spoon the batter into the liners and bake until a toothpick comes out clean.
  8. Cool completely before frosting.

Notes

  • Do not overmix the batter.
  • Toss blueberries in flour to help prevent sinking.
  • Use fresh lemon zest for the best citrus flavor.
  • Store in the refrigerator for up to 3 days.