Lemon Blueberry Cupcakes
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Handle the Heat · by Tessa Arias★ 4.6 (18)

Lemon Blueberry Cupcakes

NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 7%
CARBS 45G48% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER32G TOTAL SUGAR
FAT 20G49% OF CAL
12G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender lemon cupcakes loaded with blueberries and topped with swirled buttercream frosting. Bright citrus flavor with bursts of berry. A showstopping dessert for spring and summer celebrations.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 15
  • 1 3/4 cups (222 grams) all-purpose flour,
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter, (at room temperature)
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) lightly packed brown sugar
  • 1 large egg plus one egg yolk, (at room temperature)
  • 1 cup (240 ml) buttermilk, (at room temperature)
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 3/4 cup (115 grams) fresh or frozen blueberries
  • 2 tablespoons (16 grams) all-purpose flour
  • 3/4 cup (115 grams) fresh or frozen blueberries ((thawed and drained if frozen))
  • 3 cups (306 grams) powdered sugar, (sifted)
  • 2 sticks (227 grams) unsalted butter, (at room temperature)
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 to 2 tablespoons heavy or whipping cream
  • Lemon zest, (to garnish)
PREP
30M
SODIUM
186MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.