Description
Indulge in the delightful burst of citrus and succulent blueberries with these Lemon Blueberry Delight Cupcakes. Perfect for any celebration or just a cozy afternoon tea, these cupcakes combine the tartness of lemon and the sweetness of blueberries into a light, airy treat. Topped with a creamy lemon cream cheese frosting, they are as visually appealing as they are delicious.
Ingredients
The following components are required to prepare the Lemon Blueberry Delight Cupcakes and their frosting:
- For the Cupcakes:
- 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 (or frozen, thawed and drained)
- For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Step-by-step Directions
1. Preheat Oven
Start by preheating your oven to 350F (175C) and lining a muffin tin with cupcake liners.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
3. Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs, vanilla extract, and lemon zest, mixing until thoroughly blended.
4. Combine Ingredients
Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk, and mix until just combined. Gently fold in the blueberries to maintain their shape.
5. Fill Cupcake Liners
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
6. Bake
Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
7. Make the Frosting
In a separate bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until the frosting is well combined and fluffy.
8. Frost Cupcakes
Once the cupcakes have cooled completely, generously frost each one with the lemon cream cheese frosting.
Servings & Preparation Time
This recipe yields approximately 12 cupcakes. The preparation time is around 20 minutes, with a cook time of 20 minutes, totaling 40 minutes to complete.
Tips for Storage & Serving
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
- Serving Suggestion: Pair these delightful cupcakes with a cup of tea for a refreshing experience!
Conclusion
These Lemon Blueberry Delight Cupcakes are a fabulous way to bring a touch of gourmet baking into your home. Whether for a special occasion or a simple treat, the combination of fresh lemon and blueberries topped with a creamy frosting is sure to please any palate. Enjoy the process of creating these delightful treats and the joy they bring to your table.
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LEMON BLUEBERRY DELIGHT CUPCAKES
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
Indulge in the delightful burst of citrus and succulent blueberries with these Lemon Blueberry Delight Cupcakes. Perfect for any celebration or just a cozy afternoon tea, these cupcakes combine the tartness of lemon and the sweetness of blueberries into a light, airy treat. Topped with a creamy lemon cream cheese frosting, they are as visually appealing as they are delicious.
Ingredients
- 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 (or frozen, thawed and drained)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350F (175C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy. Add the eggs, vanilla extract, and lemon zest, mixing well.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined. Fold in the blueberries gently.
- Spoon the batter into cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes at 350F (175C) until a toothpick inserted into the center comes out clean. Cool in the pan before transferring to a wire rack.
- In a separate bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, and lemon zest, mixing until fluffy.
- Frost the cooled cupcakes generously with the lemon cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes