Lemon Blueberry Cupcakes


¾ cup salted butter room temperature
¾ cup granulated sugar
2 large eggs room temperature
1 lemon juice and zest
1/3 cup whole milk
½ teaspoon baking powder
2 cups white all-purpose flour
1 cup fresh blueberries
½ cup blueberries pureed
¼ cup salted butter room temperature
2 ½ – 3 cups powdered sugar

Preheat your oven to 350ºF and line a muffin pan with cupcake liners.
Beat the butter and sugar in a medium sized bowl until it is smooth and creamy, scraping the sides of the bowl as needed.
Whisk in the eggs, juice and zest of one lemon, and milk until the batter is runny but evenly mixed.
Add the baking powder and flour. Whisk the ingredients together until no dry clumps of flour remain in the cupcake batter. Be careful not to overmix.
Gently fold in the blueberries until they are evenly distributed throughout your mixture.
Fill each cupcake liner to the top.
Place the cupcakes in the oven and bake them for 20-24 minutes, or until a toothpick can be cleanly removed from the center of the cupcakes.
Allow the cupcakes to cool while you prepare the frosting.
Whisk together the blueberry puree, butter, and 2 ½ cups of powdered sugar until the mixture is smooth. If your frosting is too runny, add ½ a cup of powdered sugar.
Frost the cupcakes to your liking, serve, and enjoy!
Store in an airtight container in the refrigerator.
• You can store these cupcakes in an airtight container for 4-5 days in the fridge.
• If you want to decrease the lemon profile in the cupcakes, add just the juice and not the zest.
• It is important to use softened butter and not melted butter in order to help ensure the cupcakes dome properly during the baking process.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 cupcakes, with 1 serving being 1 cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.
Calories: 503kcal | Carbohydrates: 87g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 138mg | Potassium: 93mg | Fiber: 1g | Sugar: 69g | Vitamin A: 541IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg
Julie Clark
blueberry dessert, cupcake recipe

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