Blueberry Cupcakes with Lemon

Blueberry Cupcakes with Lemon: A Burst of Freshness in Every Bite

Indulge in the delightful combination of sweet blueberries and tangy lemon with our Blueberry Cupcakes with Lemon recipe! These moist and fluffy cupcakes are packed with juicy blueberries and infused with zesty lemon flavor, making them the perfect treat for any occasion. Whether you’re hosting a summer brunch, a birthday celebration, or simply craving a delicious dessert, these cupcakes are sure to impress. So, gather your ingredients and let’s get baking!

Ingredients

For the Cupcakes:

  • 1 1/2 cups fresh or frozen blueberries
  • 1 tbsp lemon zest
  • 1 large egg
  • 2 tbsp half-and-half or evaporated milk
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp brown sugar, light
  • 2/3 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 cup buttermilk or whole milk
  • 2 tsp water

For the Lemon Frosting:

  • 1/4 cup soft butter
  • 1/2 cup butter
  • 3 2/3 cups confectioner’s sugar
  • 2 tsp lemon extract
  • 1/2 tsp vanilla extract

Instructions

Step 1: Prepare the Cupcake Batter

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine the flour, baking powder, baking soda, brown sugar, granulated sugar, and salt.
  3. In a separate bowl, whisk together the egg, half-and-half (or evaporated milk), buttermilk (or whole milk), lemon zest, and water.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Gently fold in the blueberries until evenly distributed throughout the batter.

Step 2: Bake the Cupcakes

  1. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.

Step 3: Make the Lemon Frosting

  1. In a mixing bowl, cream together the soft butter and butter until smooth.
  2. Gradually add the confectioner’s sugar, lemon extract, and vanilla extract, beating until the frosting is light and fluffy.
  3. If needed, adjust the consistency of the frosting by adding more confectioner’s sugar for a thicker frosting or a splash of milk for a thinner frosting.

Step 4: Frost the Cupcakes

  1. Once the cupcakes have cooled, generously frost each one with the lemon frosting using a piping bag or offset spatula.
  2. For a decorative touch, garnish each cupcake with a sprinkle of lemon zest or fresh blueberries.

Cook Notes and Variations

  • Lemon Glaze: Instead of frosting, you can drizzle the cupcakes with a simple lemon glaze made with lemon juice and confectioner’s sugar for a lighter option.
  • Berry Swap: Feel free to use other berries such as raspberries or strawberries in place of blueberries for a different flavor twist.
  • Lemon Curd Filling: For an extra burst of lemon flavor, fill the center of each cupcake with lemon curd before frosting.

FAQs (Frequently Asked Questions)

Q: Can I use frozen blueberries instead of fresh? A: Yes, you can use frozen blueberries in this recipe. Simply thaw them before adding them to the batter and pat them dry to prevent excess moisture.

Q: Can I make these cupcakes in advance? A: Yes, you can bake the cupcakes ahead of time and store them unfrosted in an airtight container at room temperature for up to two days. Frost them just before serving for the best taste and texture.

Q: Can I freeze the cupcakes? A: Yes, unfrosted cupcakes can be frozen for up to three months. Thaw them at room temperature before frosting and serving.

Keto Version

For a keto-friendly version of these cupcakes, you can use almond flour or coconut flour in place of all-purpose flour and a keto-approved sweetener such as erythritol or stevia in place of granulated sugar. Additionally, use full-fat coconut milk instead of half-and-half or evaporated milk in the batter and coconut cream instead of butter in the frosting.

Low-Carb Version

To make a low-carb version of these cupcakes, follow the keto version instructions and adjust the ingredients to fit your dietary needs. Be mindful of the carb content in the blueberries and adjust the amount accordingly.

In conclusion, our Blueberry Cupcakes with Lemon are a delightful combination of fruity sweetness and tangy citrus flavor that’s sure to brighten any day. Whether you’re enjoying them as a morning treat with a cup of coffee or serving them at a special occasion, these cupcakes are a delicious way to indulge your taste buds. With their moist crumb, bursting blueberries, and creamy lemon frosting, they’re sure to become a new favorite in your baking repertoire. So, gather your ingredients and whip up a batch of these irresistible cupcakes for a delightful dessert experience!