Ingredients
- All-purpose flour: 1 ½ cups
- Granulated sugar: 1 cup
- Unsalted butter, softened: ½ cup (1 stick)
- Large eggs: 2
- Milk: ½ cup
- Fresh lemon juice: ¼ cup
- Lemon zest: 2 teaspoons
- Fresh blueberries: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the fresh lemon juice and lemon zest until well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Step 4: Gently fold in the fresh blueberries. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Step 5: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Step 6: Once completely cooled, frost the cupcakes with your favorite lemon buttercream or lemonade-flavored frosting, and garnish with extra lemon zest or a few blueberries if desired.
Notes
- Keep your frosted cupcakes fresh and moist by storing them in an airtight container; they'll last at room temperature for 2 days or happily chill in the fridge for up to 5 days.
- For the best texture, especially if refrigerated, allow your cupcakes to sit at room temperature for 15-30 minutes before serving so the cake softens perfectly and the frosting isn't too firm.
- Elevate this citrusy delight by pairing it with a cool glass of classic lemonade or sparkling water for a refreshing backyard treat that’s sure to impress.
- For perfectly tender cupcakes with blueberries that don't sink, be extra gentle when folding in the berries, and always stop mixing your batter as soon as the ingredients are just combined to avoid a tough crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (approx. 100g)
- Calories: 380
- Sodium: 310mg
- Fat: 23g
- Saturated Fat: 14g
- Trans Fat: 0g
- Protein: 42g