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mothers day Lemon Blueberry Cupcakes

Delicious Mother's Day Lemon Blueberry Cupcakes to Delight You

These Mother's Day Lemon Blueberry Cupcakes are a delightful treat bursting with flavor, featuring a fresh lemon-infused batter and swirled buttercream.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 15 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Provides structure; measure accurately.
  • 2 teaspoons Baking Powder Leavening agent; check freshness.
  • 1 teaspoon Baking Soda Requires acidic component to activate.
  • 1 teaspoon Fine Sea Salt Enhances flavor.
  • 1 cup Unsalted Butter At room temperature.
  • 1 cup Granulated Sugar Sweetens texture.
  • 1/2 cup Brown Sugar Adds moisture and caramel flavor.
  • 1 large Egg Room temperature for best results.
  • 1 large Egg Yolk Provides structure and moisture.
  • 1 cup Buttermilk Substitute with yogurt or kefir if desired.
  • 1 tablespoon Fresh Lemon Zest Enhances flavor.
  • 1/4 cup Fresh Lemon Juice Adds acidity.
  • 1 cup Blueberries Toss in flour to prevent sinking.
For the Buttercream Frosting
  • 4 cups Powdered Sugar Sift before mixing.
  • 1/2 cup Unsalted Butter At room temperature.
  • 1 teaspoon Vanilla Extract Adds flavor.
  • 1/4 cup Heavy Cream Adjust consistency.
  • 1/2 cup Blueberries (for frosting) Puree and strain.
  • 1 teaspoon Lemon Zest (for garnish) Optional.

Equipment

  • muffin tin
  • electric mixer
  • Mixing bowls
  • piping bag

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line muffin tins with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg and egg yolk, mixing them in on low speed until fully incorporated.
  5. Gradually mix in half of the flour mixture, then add buttermilk, and finish with the remaining flour.
  6. Gently fold in fresh blueberries with a spatula.
  7. Spoon batter into muffin tins, filling each about three-quarters full, and bake for 15-20 minutes.
  8. Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack.
  9. To make the frosting, combine pureed blueberries, unsalted butter, sifted powdered sugar, and mix until fluffy.
  10. Fill a piping bag with blueberry and plain buttercream to create swirls on top of the cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 700IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients for best results and avoid overmixing to keep cupcakes fluffy.

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