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–+ servings
mother's day Lemon Blueberry Cupcakes

Delight Mom with Mother's Day Lemon Blueberry Cupcakes

Enjoy delightful Mother's Day Lemon Blueberry Cupcakes featuring tart lemon, juicy blueberries, and creamy buttercream.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 2 teaspoons baking powder ensure it’s fresh
  • 1 te teaspoon baking soda activation is crucial for fluffiness
  • 1/2 teaspoon fine sea salt table salt can serve as a substitute
  • 1 cup unsalted butter ensure at room temperature
  • 1 cup granulated sugar coconut sugar can be used as a healthier option
  • 1/2 cup brown sugar lightly packed
  • 1 whole egg room temperature
  • 1 large egg yolk room temperature
  • 1 cup buttermilk can substitute with plain yogurt or milk mixed with vinegar
  • 1 tablespoon fresh lemon zest fresh is best
  • 1/4 cup fresh lemon juice fresh is best
  • 1 cup blueberries fresh or frozen, thaw and drain if frozen
Buttercream Frosting Ingredients
  • 4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract pure for best flavor
  • 1/4 cup heavy or whipping cream adjust for desired richness
  • 1/2 cup blueberries pureed for icing
  • 1 tablespoon lemon zest optional garnish

Equipment

  • Muffin tins
  • Mixing Bowls
  • Electric mixer
  • Spatula
  • Cookie Scoop

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line two muffin tins with 15 paper liners.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and fine sea salt.
  3. In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
  4. Add one egg and the egg yolk, mixing until fully incorporated. Then mix in buttermilk, fresh lemon juice, and lemon zest.
  5. Gradually fold the dry mixture into the wet ingredients until no flour streaks remain.
  6. Toss blueberries with a small amount of flour and gently fold them into the batter.
  7. Fill each muffin cup about three-quarters full with batter.
  8. Bake for 15 to 20 minutes, or until a toothpick comes out clean.
  9. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack.
  10. Make the buttercream by beating unsalted butter and sifted powdered sugar until fluffy.
  11. Incorporate vanilla extract and adjust the consistency with heavy cream as needed.
  12. For blueberry buttercream, mix in pureed blueberries until reaching desired color.
  13. Frost cupcakes with buttercream and garnish with lemon zest.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

These cupcakes can be stored at room temperature for up to 1 day or refrigerated for up to 3 days. They also freeze well for up to 3 months.

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