Description
Delightful cupcakes that combine tart lemon and sweet blueberries, perfect for any occasion.
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
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture.
- Fold in the fresh blueberries gently to keep cupcakes airy.
- Divide the batter among the cupcake liners, filling each two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Notes
Serve with powdered sugar or lemon cream cheese frosting. Store in an airtight container for 2-3 days at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg