Description
Blissful Lemon Blueberry Cupcakes blend zesty citrus with sweet berries in a delightful dessert. Creamy frosting and fresh blueberries crown these irresistible treats that will charm you with each delectable bite.
Ingredients
Scale
Cupcake Ingredients:
Flour and Dry Ingredients:
- 2 1/4 cups (532 ml) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
Liquid and Flavor Ingredients:
- 1 cup (240 ml) unsweetened almond or oat milk
- 1/2 cup (120 ml) lemon juice
- 1/4 cup (57 grams) melted butter
- 1 cup (200 grams) cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
Fruit Ingredient:
- 1 cup fresh or frozen wild blueberries
Cream Cheese Icing Ingredients:
- 1 1/2 cups (170 grams) powdered sugar
- 4 ounces (113 grams) cream cheese
- 4 tablespoons (57 grams) softened butter
Instructions
- Preheat the oven to 350°F and prepare cupcake pan by lining 16 molds with paper liners, lightly coating with non-stick spray.
- Whisk together milk, melted butter, sugar, lemon juice, and vanilla in a large mixing bowl until well combined.
- Incorporate baking powder, baking soda, and lemon extract into the wet mixture, noting that the batter will become slightly foamy.
- Gently fold flour into the liquid ingredients, stirring until the batter reaches a smooth, consistent texture without overmixing.
- Distribute the batter evenly, filling each cupcake liner approximately two-thirds full to allow room for rising.
- Place the cupcake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare the cream cheese frosting by beating cream cheese, powdered sugar, and butter until the mixture becomes light and creamy.
- Once cupcakes are thoroughly cooled, generously frost each cupcake with the prepared cream cheese icing.
Notes
- Prevent blueberries from sinking by gently coating them in a light dusting of flour before folding into the batter, ensuring even distribution throughout the cupcakes.
- Create a dairy-free version by substituting milk with almond milk and using vegan butter alternatives, making the recipe accessible for those with dietary restrictions.
- Enhance lemon flavor by adding fresh lemon zest directly into the batter, which intensifies the citrusy notes and provides a brighter, more vibrant taste profile.
- Ensure perfectly moist cupcakes by avoiding overmixing the batter, which can lead to tough and dense texture – mix just until ingredients are combined.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg