Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup buttermilk
- 1 cup fresh blueberries (plus extra for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest and juice.
- Alternately add dry ingredients and buttermilk to butter mixture, beginning and ending with dry ingredients. Gently fold in blueberries.
- Divide batter evenly among liners (about ⅔ full). Bake for 18-20 minutes until toothpick comes out clean. Cool in pan 5 minutes, then transfer to wire rack.
- For frosting (optional): Beat cream cheese, butter, powdered sugar, lemon juice and zest until smooth. Frost cooled cupcakes and garnish with blueberries.
Notes
- Use fresh blueberries for best texture and flavor
- Don’t overmix batter to keep cupcakes light
- Toss frozen blueberries in flour before adding to prevent sinking
- Store unfrosted cupcakes at room temperature for 2 days
- Frosted cupcakes should be refrigerated and eaten within 3 days
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake (with frosting)
- Calories: 220 Kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg