Get ready to elevate your baking game with these irresistible Lemon Scented Blueberry Cupcakes that will make your taste buds dance with joy! Imagine biting into a perfectly moist cupcake bursting with fresh blueberries and kissed by a hint of bright, tangy lemon – it's like a summer celebration in every single bite. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to transform your ordinary dessert experience into an extraordinary culinary adventure that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp baking powder
- ½ tsp salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners, lightly spraying with non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and fresh lemon zest.
- Gradually fold the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in the fresh blueberries, taking care not to crush them and distribute evenly throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with lemon cream cheese frosting before serving.
Tips
- Use room temperature ingredients: Ensure butter, eggs, and other dairy are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix until ingredients are just combined to keep cupcakes tender and light.
- Prevent blueberry sinking: Toss fresh blueberries in a little flour before folding into the batter to help them distribute evenly and prevent sinking.
- Check for doneness: Use the toothpick test – it should come out clean with just a few moist crumbs.
- Cool completely before frosting: Allow cupcakes to cool entirely to prevent frosting from melting.
- For extra flavor, consider adding a small amount of lemon juice to enhance the citrus notes.
- Store in an airtight container at room temperature for up to 3 days to maintain maximum freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 65mg
