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 juicy sweetness of blueberries, these cupcakes are a guaranteed crowd-pleaser. Whether you're a seasoned baker or a kitchen novice, this recipe is designed to be simple and fun, delivering delicious homemade cupcakes without the fuss. Get ready to experience the joy of easy recipes and healthy meals with a delightful twist!
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 2 lemons
- 1 cup fresh or frozen blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
Getting Started: Preparing the Batter
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This simple step ensures even baking and easy cupcake removal.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is a crucial step for a light and fluffy cupcake.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. A stand mixer or hand mixer works perfectly for this step, but you can also do it by hand!
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to fully incorporate each egg before adding the next.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
- Lemon Zest & Blueberries: Gently fold in the lemon zest and blueberries. Be careful not to overmix, as this can result in tough cupcakes.
Baking the Cupcakes:
- Fill the Liners: Fill each cupcake liner about ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so keep an eye on them!
- Cool: 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.
Making the Lemon Glaze:
- Combine Ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one tablespoon at a time, if needed to reach your desired consistency.
- Glaze the Cupcakes: Once the cupcakes are completely cool, drizzle the lemon glaze over the tops.
Tips for the Best Lemon Blueberry Cupcakes:
- Room Temperature Ingredients: Using room temperature butter and eggs ensures proper emulsification and a smoother batter.
- Don't Overmix: Overmixing the batter can develop the gluten in the flour, resulting in tough cupcakes. Mix only until the ingredients are just combined.
- Fresh Blueberries: Fresh blueberries will give you the best flavor and texture, but frozen blueberries work well too (just make sure they're thawed).
- Adjust Sweetness: If you prefer a less sweet cupcake, reduce the sugar by ¼ cup.
Variations:
- Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter for added texture and flavor.
- Cream Cheese Frosting: Instead of a glaze, top the cupcakes with a delicious cream cheese frosting.
- Different Berries: Substitute raspberries, strawberries, or blackberries for the blueberries.
Nutritional Information (per cupcake, approximate):
- Calories: 250-300
- Fat: 12-15g
- Sugar: 20-25g
These lemon blueberry cupcakes are a fantastic addition to any occasion – from casual weeknight dinners to elegant gatherings. They're quick dinner ideas made easy, perfect for those busy weeknights, and are a surefire way to brighten your day with their sunshine-like flavor. Enjoy!