Moist and Fresh Lemon Blueberry Cupcakes
Love lemon and blueberry flavor but dont want to make muffins? Try these lemon blueberry cupcakes instead! With a super light and fluffy texture, these cupcakes are full of bright lemon flavor and studded with fresh plumpy blueberries. Top them with cream cheese frosting for a flavor combination you can't get enough of!
Ingredients
- 1 cup butter, (227g)
- 2 cups sugar, (400g)
- 1 tablespoon lemon zest, You can zest the whole lemon
- ¼ cup vegetable oil
- 3 eggs large
- 2 ¾ cup all purpose flour, 330g + 1 tsp separated
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp lemon juice
- 1/4 tsp lemon extract
- ¾ cup buttermilk
- 1 cup blueberries, 150g
Instructions
- Preheat the oven to 350 F and line a cupcake tin with cupcake liners.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter, 2 cups sugar, and lemon zest up to 1 tbsp. Cream on low- medium speed for 1-2 minutes until light, fluffy, and pale yellow.
- Add the ¼ cup vegetable oil and mix again until combined.
- Add the eggs one at a time on medium speed, mixing in between.
- In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
- In a measuring cup add the 3/4 cup buttermilk, 1 tbsp lemon juice and 1/4 tsp lemon extract.
- Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
- Sprinkle the blueberries with the remaining 1 tsp flour and coat well.
- Add them to the batter mixing by hand so as not to break them up so much.
- Fill each cupcake line ¾ of the way full and bake for 18-20 minutes. Repeat with the remaining batter.
- Frost with cream cheese frosting, lemon cream cheese frosting, or blueberry frosting.
Notes
Frost these with whipped cream cheese frosting, blueberry frosting, or lemon cream cheese frosting.
Storage and Freezing
Storing: Usually I leave cupcakes on the counter but since these have fresh fruit in them I keep them in the fridge for up to 5 days. Freezing: To freeze, ensure the cupcakes are completely cooled and unfrosted. Individually wrap each cupcake tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped cupcakes in a freezer-safe container or a sealable freezer bag for up to 2-3 months. When ready to enjoy, thaw them at room temperature or in the refrigerator and frost as desired.Yield
This recipe is a little on the larger side and will make about 30 cupcakes. The batter is realllly thick and you only need to fill the muffin liners 3/4 of the way full. You can halve this recipe easily if you need less.Serving: 1cupcake, Calories: 220kcal, Carbohydrates: 29g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 42mg, Sodium: 166mg, Potassium: 41mg, Fiber: 1g, Sugar: 18g, Vitamin A: 282IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg
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