Mouthwatering Lemon Blueberry Cupcakes
These cupcakes are bursting with the zesty flavor of lemon and the sweetness of blueberries, topped with a luscious lemon cream cheese frosting and a delicate drizzle. Perfect for any occasion!
Ingredients:
For the Cupcakes:
1 cups all-purpose flour
1 teaspoons baking powder
teaspoon salt
cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
cup milk
Zest of 1 lemon
1 cup fresh blueberries
For the Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Juice and zest of 1 lemon
For the Lemon Drizzle:
2 tablespoons lemon juice
cup powdered sugar
Directions:
Preheat the Oven:
Preheat your oven to 350F 175C. Line a 12-cup cupcake pan with cupcake liners.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, beat the butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the fresh blueberries.
Bake the Cupcakes:
Spoon the batter into the cupcake liners, filling each about full.
Bake for 1820 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
Make the Lemon Cream Cheese Frosting:
Beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing until well incorporated.
Mix in the vanilla extract, lemon juice, and lemon zest until the frosting is smooth and fluffy.
Frost the Cupcakes:
Spread or pipe the frosting onto the cooled cupcakes.
Prepare the Lemon Drizzle:
In a small bowl, whisk together the lemon juice and powdered sugar until smooth.
Drizzle the mixture over the frosted cupcakes.
Garnish:
Add additional blueberries or a sprinkle of lemon zest on top for an elegant finish, if desired.
Nutritional Information:
Prep Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes
Kcal: Approximately 280 kcal per cupcake Servings: 12 cupcakes
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