Are you craving a delightful treat that's both refreshing and easy to make? Look no further! These Lemon Blueberry Cupcakes are the perfect answer. Bursting with the bright, zesty flavor of lemon and the sweet juiciness of blueberries, these cupcakes are a guaranteed crowd-pleaser. They're ideal for a casual afternoon tea, a birthday celebration, or simply a delicious pick-me-up after a long day. This recipe offers a fantastic blend of homemade cooking simplicity and delicious results, making it perfect for both beginner bakers and experienced cooks alike. Get ready to embark on a delightful baking journey!
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- Zest of 1 large lemon
- 1 cup fresh or frozen blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures even baking and easy removal.
Make the Batter:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step ensures all the dry ingredients are evenly distributed.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but can be achieved with a good amount of elbow grease by hand!
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Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest. The lemon zest adds a lovely aromatic dimension to the cupcakes.
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In a small bowl, gently whisk together the buttermilk. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – avoid overmixing.
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Gently fold in the blueberries. Be careful not to overmix, as this can lead to tough cupcakes.
Bake the Cupcakes:
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Fill each cupcake liner about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Always check for doneness a few minutes before the estimated time to avoid overbaking.
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Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and ensures even cooling.
Make the Glaze:
- While the cupcakes cool, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Add more lemon juice, one tablespoon at a time, if needed to reach your desired consistency.
Assemble and Enjoy:
- Once the cupcakes are completely cool, drizzle the lemon glaze over the top. Enjoy these delightful lemon blueberry cupcakes!
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar.
- If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Feel free to add a sprinkle of lemon zest or blueberries to the glaze for extra flavor and visual appeal.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutritional Information (per cupcake, approximate):
Calories: 250-300 Fat: 12-15g Sugar: 25-30g Protein: 3-4g
This recipe is perfect for those seeking easy recipes, quick dinner ideas (if considered a dessert course!), or simply delicious dishes for any occasion. The bright citrus notes combined with the sweetness of the blueberries make this recipe a winner, and we hope you enjoy baking and sharing these delightful lemon blueberry cupcakes!