Lemon Blueberry Cupcakes
These Lemon Blueberry Cupcakes are the perfect balance of tangy citrus and sweet, juicy berries. Soft, moist, and bursting with flavor, they're a guaranteed crowd-pleaser at any event.
Equipment
- Mixing bowls
- Electric mixer
- Rubber spatula
- Muffin tin
- Cupcake liners
- Ice cream scoop (optional)
- Zester
- Wire rack
Ingredients
Dry Ingredients:
- 1 ½ cups cake flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter room temp
- ¾ cup granulated sugar
- 2 large eggs room temp
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ½ cup buttermilk room temp
Blueberries:
- 1 cup fresh blueberries
- 1 tsp flour for tossing berries
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla, lemon juice, and lemon zest.
- Alternately add dry ingredients and buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Toss blueberries with flour, then gently fold into batter using a rubber spatula.
- Divide batter evenly into liners (about 2/3 full).
- Bake for 18–22 minutes or until a toothpick comes out with a few moist crumbs.
- Let cool 5 minutes in the pan, then transfer to a wire rack.
- Frost as desired once completely cool.
Notes
Use fresh lemon juice and zest for the best flavor.
Frozen blueberries can be used; do not thaw before mixing.
Tossing berries in flour prevents them from sinking.
Don’t overmix the batter or overbake the cupcakes.
Great with lemon buttercream, lemon glaze, or cream cheese frosting.
Nutrition
Calories: 210kcalCarbohydrates: 27gProtein: 3gFat: 10gSugar: 15g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!