Ingredients and Weight:
For the Cupcakes:
- All-purpose flour: 1 3/4 cups (218g)
- Granulated sugar: 1 1/2 cups (300g)
- Baking powder: 1 1/2 teaspoons (9g)
- Baking soda: 1/2 teaspoon (3g)
- Salt: 1/4 teaspoon (1.5g)
- Buttermilk: 1 cup (240ml)
- Unsalted butter, melted: 1/2 cup (113g)
- Large eggs: 2
- Vanilla extract: 1 teaspoon (5ml)
- Lemon zest: 2 tablespoons (30ml)
- Lemon juice: 1 tablespoon (15ml)
- Blueberries: 1/2 cup (75g)
For the Blueberry-Lemon Buttercream Frosting:
- Unsalted butter, room temperature: 1 cup (226g)
- Cream cheese, room temperature: 8 ounces (226g)
- Powdered sugar: 3 cups (360g)
- Lemon zest: 2 tablespoons (30ml)
- Lemon juice: 1/4 cup (60ml)
- Blueberries: 1/2 cup (75g)
Preparation Time:
- Cupcakes: 20 minutes
- Frosting: 15 minutes
Cooking Time:
Difficulty Level:
2 (Easy to Intermediate)
Preparation Method Steps:
For the Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, whisk together buttermilk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice.
- Add wet ingredients to dry ingredients and stir until just combined. Fold in blueberries.
- Fill prepared muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
For the Blueberry-Lemon Buttercream Frosting:
- In a large bowl, cream together butter and cream cheese until smooth and fluffy.
- Gradually add powdered sugar, alternating with lemon zest and lemon juice.
- Mix in blueberries.
- Frost cooled cupcakes.
Nutritional Information (per cupcake):
- Calories: 350
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful lemon cupcakes
- Sweet and tangy blueberry-lemon buttercream frosting
- Bright and cheerful presentation
- Perfect for any occasion
User Comments:
- "These cupcakes are absolutely delicious! The lemon and blueberries are a perfect combination."
- "The frosting is so smooth and creamy, it melts in your mouth."
- "I love the bright yellow color of the cupcakes, they look so festive."
- "This is my new favorite cupcake recipe, it's so easy to make and always turns out perfectly."
- "I made these for a party and they were a huge hit with everyone!"
Special Precautions and Tips:
- Make sure to use fresh blueberries for the best flavor.
- If you don't have a muffin tin, you can also bake these in a 9x13 inch baking pan for about 30-35 minutes.
- To make a dairy-free version of these cupcakes, use plant-based milk instead of buttermilk and dairy-free butter instead of regular butter.
