Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup blueberry puree
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup powdered sugar (for frosting)
- 1 tablespoon lemon juice (for frosting)
- 1/4 cup blueberries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, cream the butter, then add the eggs, blueberry puree, lemon juice, lemon zest, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- Spoon the batter into the liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool before frosting.
- For the frosting, mix powdered sugar and lemon juice until smooth and spreadable.
- Frost the cooled cupcakes and top with fresh blueberries.
Notes
- For a stronger lemon flavor, add extra lemon zest to the batter.
- These cupcakes can be made a day ahead; just store them in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Blueberry Lemonade Cupcakes, Sweet and Tangy, Dessert, Cupcakes