Description
Delicious blueberry lemonade cupcakes topped with a refreshing lemon frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon juice, and milk.
- Gradually add flour until just combined.
- Gently fold in blueberries.
- Fill cupcake liners 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
Notes
- Use fresh blueberries for best results.
- Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Blueberry Lemonade Cupcakes