Recipes in the world of Flavilo

Blueberry lemon cupcake served

Blueberry Lemon Cupcakes

Blueberries and lemons complement each other perfectly, creating a fresh, citrusy, and slightly tart flavor profile. Blueberry lemon cupcakes are a light and summery treat, perfect for picnics, family gatherings, or as a delicious afternoon sweet. The soft, tender cake and the fluffy lemon cream frosting are in perfect harmony. For an extra touch of something special, try topping them with lime zest or white chocolate shavings!

Prep Time 20 min
Preparation 20 min
Total 40 min
340 Kcal
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Ingredients for this recipe

Servings: 12
⭕ 200 g All-purpose flour
⭕ 180 g Granulated sugar
⭕ 1.5 tsp Baking powder
⭕ 0.5 tsp Salt
⭕ 120 g Unsalted butter (softened)
⭕ 2 Eggs
⭕ 100 ml Milk
⭕ 1 tsp Vanilla extract
⭕ 50 ml Freshly squeezed lemon juice
⭕ 1 tsp Lemon zest
⭕ 80 g Fresh blueberries
⭕ 200 g Powdered sugar
⭕ 100 g Unsalted butter (for frosting)
⭕ 150 ml Heavy cream (whipping cream)
⭕ 30 ml Freshly squeezed lemon juice (for frosting)
⭕ 1 tsp Lemon zest (for decoration)
⭕ 6 Fresh blueberries (for decoration)

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    Preparation Steps

    1

    Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners.

    2

    In a medium bowl, whisk together the flour, baking powder, and salt.

    3

    In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.

    4

    Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.

    5

    Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

    6

    Fill the muffin liners about three-quarters full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

    7

    Let the cupcakes cool completely in the muffin tin before frosting.

    8

    For the lemon cream frosting, whip the heavy cream until stiff peaks form. Gently fold in the powdered sugar, butter, and lemon juice until smooth and creamy.

    9

    Transfer the lemon frosting to a piping bag fitted with your desired tip. Pipe frosting onto the cooled cupcakes.

    10

    Before serving, garnish with lemon zest and fresh blueberries on top of each cupcake.