Blueberry Lemon Cupcakes

Ingredients:

For the cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp lemon juice
• ½ cup (120ml) milk
• 1 cup fresh or frozen blueberries (tossed in 1 tsp flour)

For the lemon buttercream frosting:

• ½ cup (115g) unsalted butter, softened
• 1 ½ cups (190g) powdered sugar
• 1 tbsp lemon juice
• Zest of ½ lemon
• 1–2 tsp milk (to adjust consistency, if needed)

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Instructions:

1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy (about 2-3 mins).
4. Add eggs, one at a time. Mix in vanilla, lemon zest, and lemon juice.
5. Gradually add the dry ingredients and milk, alternating between the two. Mix until just combined.
6. Gently fold in the blueberries (coat them in flour to prevent sinking).
7. Divide batter among cupcake liners (fill ¾ full). Bake for 20–25 mins, or until a toothpick comes out clean.
8. Cool completely before frosting.

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🍋 To make the frosting:

1. Beat butter until creamy.
2. Add powdered sugar gradually, mixing well.
3. Add lemon juice and zest. Adjust with milk if needed for smooth texture.
4. Frost the cooled cupcakes using a piping bag or spatula.