The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Lemon Blueberry Cupcakes
NUTRITION · PER SERVING33M COOK
CAL 23%·PRO 7%
CARBS 53G46% OF CAL
2G FIBER9G OTHER43G TOTAL SUGAR
FAT 27G52% OF CAL
16G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lemon blueberry cupcakes with fresh fruit and bright buttercream frosting, finished with rainbow sprinkles. Perfect for celebrations and gatherings.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup softened unsalted butter
- 1 ½ teaspoons vanilla extract
- ½ cup sour cream
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup blueberries
- 1 cup softened unsalted butter
- 2 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon heavy whipping cream
- yellow sprinkles
- extra blueberries, (for topping)
At a glance
PER SERVING · TIME 33M
CAL 23%·PRO 7%
CARBS 53G46% OF CAL
2G FIBER9G OTHER43G TOTAL SUGAR
FAT 27G52% OF CAL
16G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 18m
- Sodium
- 93mg
- Total sugar
- 43g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 29mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 93MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.