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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes: A Refreshing Sweet Treat to Enjoy

Lemon Blueberry Cupcakes are a light and fluffy dessert combining fresh lemon and sweet blueberries, perfect for spring and summer gatherings.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Substitutable with gluten-free flour blend
  • 1 cup granulated sugar
  • 2 teaspoons baking powder Ensure it's fresh
  • ½ teaspoon salt Sea salt can be used
  • 1 cup milk Buttermilk can be swapped in
  • ½ cup vegetable oil Can be replaced with avocado oil
  • ½ cup sour cream Greek yogurt can serve as a substitute
  • 1 large egg Consider a flax egg for vegan option
  • 1 tablespoon lemon juice Freshly squeezed
  • 1 tablespoon lemon zest Freshly grated
  • 1 cup fresh blueberries If using frozen, blot them dry
For the Frosting
  • ½ cup unsalted butter Can use salted if preferred
  • 8 ounces cream cheese Low-fat can be an alternative
  • 3-4 cups powdered sugar No substitutions recommended
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • whisk
  • spatula
  • hand mixer or stand mixer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add milk, vegetable oil, sour cream, egg, lemon juice, and lemon zest to the dry ingredients and mix gently.
  4. Fold in the fresh blueberries carefully.
  5. Spoon the batter into the cupcake liners, filling each about ¾ full.
  6. Bake for 20-22 minutes or until a toothpick comes out clean.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Beat together butter and cream cheese until fluffy, then gradually mix in powdered sugar, adding lemon juice and zest.
  9. Frost the cooled cupcakes generously with the frosting.
Serving Instructions
  1. Serve at room temperature and enjoy with friends and family.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Always use fresh ingredients for optimal taste. Allow cupcakes to cool completely before frosting to prevent melting.

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