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
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 (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