Lemon Blueberry Cupcakes

Looking for a delicious treat that’s perfect for spring? These Lemon Blueberry Cupcakes are a must-try! Bursting with bright flavors and topped with a luscious lemon cream cheese frosting, they’re sure to be a hit with your family and friends.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Mix in the milk, vanilla extract, and lemon zest. Gradually add the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Divide the batter among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely before frosting.

Popular questions:

• Q: Can I use frozen blueberries instead of fresh?

A: Yes, you can use frozen blueberries in this recipe. Just make sure to thaw them and pat them dry before folding them into the batter.

• Q: Can I use a different type of frosting?

A: While the lemon cream cheese frosting is delicious, you can certainly use a different frosting of your choice if desired.

Helpful tips:

• Try adding a splash of lemon juice to the frosting for an extra burst of lemon flavor.
• Sprinkle some fresh lemon zest on top of the frosted cupcakes for a beautiful presentation.

Expert Secrets:

• Make sure all your ingredients are at room temperature for the best results.
• Do not overmix the batter once you add the dry ingredients, as this can result in dense cupcakes.