Blueberry Lemon Cupcakes

There’s something magical about baking, especially when it comes to Blueberry Lemon Cupcakes. I remember the first time I made these delightful treats; the kitchen filled with the sweet and tangy aroma of fresh blueberries and lemon. It was a sunny spring day, and I had a few friends over. We were all in need of a bit of sunshine and sweetness, and these cupcakes were the perfect remedy. As I pulled the first batch out of the oven, they were golden brown and bursting with juices that promised a delicious bite. Each fluffy bite was a reminder of the joy that comes from simple ingredients and the warmth of sharing delicious food with loved ones.

What’s In This Blueberry Lemon Cupcakes

The magic of Blueberry Lemon Cupcakes lies in the thoughtful combination of ingredients. Each plays a crucial role in creating that perfect balance of flavor and texture. The flour provides the structure, while the coconut milk adds moisture, ensuring each bite is delightfully fluffy. Fresh blueberries not only bring a pop of color but also a burst of sweetness, perfectly complemented by the bright notes of lemon. Together, they create a cupcake that’s not just a dessert, but a celebration of springtime flavors.

• 1 1/4 cups all-purpose flour – The foundation of our cupcakes, providing structure and a fluffy texture.
• 1 teaspoon baking powder – This leavening agent helps the cupcakes rise, making them light and airy.
• 1/4 teaspoon baking soda – Another leavening agent that works with the lemon to create a perfect rise.
• 1/2 teaspoon salt – Enhances the sweetness and balances the flavors in our batter.
• 3/4 cup granulated sugar – Adds sweetness to our cupcakes, making them irresistible.
• 1/3 cup oil – Keeps the cupcakes moist and tender.
• 1 cup coconut milk – Adds richness and moisture, while complementing the blueberries.
• 2 teaspoons vanilla extract – Infuses warmth and depth of flavor into our batter.
• 1 teaspoon finely grated lemon zest – Brightens the flavor profile with a fresh citrus note.
• 1 teaspoon lemon juice – Adds acidity to balance the sweetness of the blueberries.
• 6 oz. fresh blueberries – Bursting with flavor, they’re the star of our cupcakes.
• 1/2 cup (1 stick) butter or margarine, room temperature – Essential for a creamy frosting and adds rich flavor.
• 3 – 3 1/2 cups confectioners’ sugar – Sweetens our frosting, making it smooth and decadent.
• 2 tablespoons lemon juice (or more to taste) – Enhances the frosting with a touch of tanginess.
• 1 teaspoon lemon zest – Adds an extra zing to our frosting.
• 2 tablespoons heavy cream – Creates a luxurious and creamy texture for the frosting.
• Food coloring, optional – If you want to add a pop of color to your frosting!

Cooking Instructions for Blueberry Lemon Cupcakes

Baking Blueberry Lemon Cupcakes is a delightful experience that fills your kitchen with wonderful aromas. The steps are simple, and soon you’ll have a batch of cupcakes ready to enjoy. Let’s get started!

1. Preheat your oven to 350 degrees F. Make sure it’s fully heated before you put the cupcakes in, as this ensures they bake evenly.
2. In a large bowl, sift together flour, baking powder, baking soda, and salt. This helps incorporate air, making your cupcakes fluffy.
3. In another bowl, whisk together sugar, oil, coconut milk, lemon zest, lemon juice, and vanilla. Mix until smooth and all ingredients are well combined.
4. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix with a spatula until just combined—don’t overmix; a few lumps are fine!
5. Fill cupcake liners with a scant 1/4 cup of batter, which should be just under 2/3 of the way full. This will allow room for the cupcakes to rise beautifully.
6. Drop 5-6 fresh blueberries into each cup, making sure they’re evenly distributed. They’ll create lovely bursts of flavor.
7. Bake in the preheated oven for 20 to 22 minutes, or until they’re lightly golden. A toothpick inserted in the center should come out clean.
8. Transfer the cupcakes to a cooling rack and allow them to cool completely. This step is crucial before frosting!
9. For the frosting, cream butter in an electric mixer for 1 to 2 minutes until fluffy. It should be light and airy.
10. Slowly add confectioners’ sugar, half a cup at a time, mixing until the mixture is smooth and creamy. You want a fluffy consistency for easy spreading.
11. Add lemon juice and zest, mixing until combined. Adjust sweetness by adding more sugar or acidity with lemon juice.
12. Finally, add heavy cream and mix at medium-high speed for 2 to 3 minutes until the frosting is light and fluffy.
13. Pipe or spread the frosting onto the cooled cupcakes. If you want, add food coloring for a fun twist!

Things Worth Knowing

Expert Tips about Blueberry Lemon Cupcakes

If you want to elevate your Blueberry Lemon Cupcakes, consider these expert tips. They’ll help you make the best possible cupcakes every time.

• Storage: Keep leftover cupcakes in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating them.
• Freezing: You can freeze the cupcakes without frosting for up to three months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
• Pairing: These cupcakes are delightful with a cup of tea or coffee, enhancing the sweet and tangy flavors.
• Variations: Experiment with different fruits like raspberries or strawberries for a twist on the classic recipe.
• Frosting Ideas: Try a cream cheese frosting for a richer flavor, or make a simple lemon glaze for a lighter touch.

How to Enjoy Blueberry Lemon Cupcakes

There are endless delightful ways to enjoy Blueberry Lemon Cupcakes. Here’s how to make the most of them:

• Afternoon Snack: These cupcakes make a perfect afternoon pick-me-up. Pair them with a refreshing iced tea for a delightful break.
• Birthday Parties: Their vibrant colors make them a hit at birthday parties. Decorate them with fun sprinkles for a festive touch.
• Picnics: These cupcakes are easy to transport and make a great addition to any picnic. Pack them in a sturdy container to keep them safe.
• Spring Celebrations: Serve these at spring gatherings like Easter brunch or Mother’s Day. They’ll add a touch of seasonal flavor to your table.
• Storage Tips: If you have leftovers, store them in a cool place. If you’re in a warm climate, refrigeration may be necessary to keep them fresh.

FAQ

Conclusion

In summary, Blueberry Lemon Cupcakes bring together the best of both worlds: sweet and tangy flavors that create a delightful dessert experience. They’re perfect for any occasion, whether you’re celebrating or simply enjoying a quiet moment at home. I encourage you to try this recipe. It’s an easy and fun way to bring a taste of spring into your kitchen, and I promise you’ll love every bite!

Blueberry Lemon Cupcakes

The ultimate sweet treat for spring, Blueberry Lemon Cupcakes are bursting with juicy blueberries and zesty lemon flavor. These fluffy delights are perfect for any occasion, making them a must-try for anyone looking for a simple and delicious dessert. Whip up a batch today!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/3 cup oil
• 1 cup coconut milk
• 2 teaspoons vanilla extract
• 1 teaspoon finely grated lemon zest
• 1 teaspoon lemon juice
• 6 oz. fresh blueberries
• 1/2 cup butter or margarine, room temperature
• 3 – 3 1/2 cups confectioners’ sugar
• 2 tablespoons lemon juice (or more to taste)
• 1 teaspoon lemon zest
• 2 tablespoons heavy cream
• food coloring, optional

Equipment

• Oven
• Baking Sheet
• Whisk
• Mixing Bowl
• Grater

Method

 

1. Preheat your oven to 350 degrees F. Make sure it's fully heated before you put the cupcakes in, as this ensures they bake evenly.
2. In a large bowl, sift together flour, baking powder, baking soda, and salt. This helps incorporate air, making your cupcakes fluffy.
3. In another bowl, whisk together sugar, oil, coconut milk, lemon zest, lemon juice, and vanilla. Mix until smooth and all ingredients are well combined.
4. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix with a spatula until just combined—don’t overmix; a few lumps are fine!
5. Fill cupcake liners with a scant 1/4 cup of batter, which should be just under 2/3 of the way full. This will allow room for the cupcakes to rise beautifully.
6. Drop 5-6 fresh blueberries into each cup, making sure they’re evenly distributed. They’ll create lovely bursts of flavor.
7. Bake in the preheated oven for 20 to 22 minutes, or until they’re lightly golden. A toothpick inserted in the center should come out clean.
8. Transfer the cupcakes to a cooling rack and allow them to cool completely. This step is crucial before frosting!
9. For the frosting, cream butter in an electric mixer for 1 to 2 minutes until fluffy. It should be light and airy.
10. Slowly add confectioners’ sugar, half a cup at a time, mixing until the mixture is smooth and creamy. You want a fluffy consistency for easy spreading.
11. Add lemon juice and zest, mixing until combined. Adjust sweetness by adding more sugar or acidity with lemon juice.
12. Finally, add heavy cream and mix at medium-high speed for 2 to 3 minutes until the frosting is light and fluffy.
13. Pipe or spread the frosting onto the cooled cupcakes. If you want, add food coloring for a fun twist!

Notes

• Storage: Keep leftover cupcakes in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating them.
• Freezing: You can freeze the cupcakes without frosting for up to three months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
• Pairing: These cupcakes are delightful with a cup of tea or coffee, enhancing the sweet and tangy flavors.
• Variations: Experiment with different fruits like raspberries or strawberries for a twist on the classic recipe.
• Frosting Ideas: Try a cream cheese frosting for a richer flavor, or make a simple lemon glaze for a lighter touch.

Previous PostSoft Pretzel Recipe

Next Post Easy Chicken Croquettes

Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.