Lemon Blueberry Cupcakes
Recipe GLPR63f08945f02f0f
Delicate lemon-flavored cupcakes studded with fresh blueberries, topped with a bright lemon buttercream frosting. These light and fluffy treats offer a perfect balance of tart citrus and sweet berries.
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Ingredients
1 2/3 cups all-purpose flour
1 cup sugar
1 tsp baking powder
3/4 tsp baking soda
3/4 cup softened butter
3 egg whites
1/2 cup sour cream
1/2 cup milk
3 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1/4 tsp vanilla extract
1 1/2 cups fresh blueberries
1/2 cup softened butter, for frosting
1/2 cup vegetable shortening
4 cups powdered sugar
2 tbsp fresh lemon juice, for frosting
1/2 tsp finely grated lemon zest, for frosting
1/4 tsp vanilla extract, for frosting
Directions
Preheat your oven to 350°F. Line a standard muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and baking soda until well combined.
Add the softened butter, egg whites, vanilla extract, sour cream, milk, lemon juice, and lemon zest to the dry ingredients. Beat on medium speed with an electric mixer until the batter is smooth and well blended, about 1-2 minutes.
Gently fold the fresh blueberries into the batter using a spatula, being careful not to crush them or overmix.
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes, until a toothpick inserted into a cupcake comes out with just a few moist crumbs. The tops should be light golden brown.
Allow the cupcakes to cool in the pan for 1-2 minutes, then carefully transfer them to a wire cooling rack to cool completely.
While the cupcakes cool, prepare the lemon buttercream. In a separate bowl, beat together the softened butter and vegetable shortening until the mixture is light and smooth, about 1 minute.
Add 2 cups of the powdered sugar to the butter mixture and beat on medium speed until combined and smooth.
Add the lemon juice, lemon zest, and vanilla extract, and beat until smooth and well incorporated.
Add the remaining 2 cups of powdered sugar and beat on medium speed until the frosting is light, fluffy, and reaches your desired consistency. Add more powdered sugar if too thin, or a small amount of milk if too thick.
Once the cupcakes have cooled completely, frost each one with a generous dollop of the lemon buttercream using a piping bag or spatula. Serve and enjoy.
