Description
Experience the delightful fusion of flavors with Blueberry Lemonade Cupcakes! These scrumptious treats are a perfect blend of sweet blueberries and refreshing lemonade, making them ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup lemon juice
Fruits
- 1 cup blueberries
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures your cupcakes bake evenly and rise beautifully.
- Prepare the Muffin Tin: Line a muffin tin with cupcake liners or grease it with butter or cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter until light and fluffy, then gradually add the sugar and continue mixing until combined.
- Add Eggs and Milk: Mix in the eggs one at a time, ensuring each is fully incorporated. Then, add the milk and lemon juice, mixing until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Fill the Muffin Tin: Using a scoop or spoon, fill each cupcake liner about two-thirds full with the batter.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Frost with your favorite icing once they are completely cool.
Notes
- Ensure your butter, eggs, and milk are at room temperature for better mixing.
- Mix the batter just until combined to keep the cupcakes light and fluffy.
- Use fresh blueberries for the best flavor, but frozen can work too—just don’t thaw them.
- Always use a toothpick to check if the cupcakes are baked through.
- Let the cupcakes cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- 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, dessert, baking