Sugar Spun Run · by Sam Merritt★ 5.0 (6)
Lemon Blueberry Cupcakes
NUTRITION · PER SERVING37M COOK
CAL 10%·PRO 7%
CARBS 26G50% OF CAL
2G FIBER11G OTHER13G TOTAL SUGAR
FAT 10G44% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bright lemon blueberry cupcakes that stay soft and moist even when refrigerated. A fresh, sunny treat perfect for spring and summer celebrations.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Sugar Spun Run →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ½ cups all-purpose flour
- ¾ cups granulated sugar
- 2 Tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup neutral cooking oil ((avocado, vegetable, or canola oil) )
- ⅓ cup buttermilk (room temperature preferred )
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice (fresh squeezed preferred)
- 2 large eggs (room temperature preferred)
- ¼ teaspoon vanilla extract
- 1 cup fresh blueberries ((rinsed and completely dried) )
At a glance
PER SERVING · TIME 37M
CAL 10%·PRO 7%
CARBS 26G50% OF CAL
2G FIBER11G OTHER13G TOTAL SUGAR
FAT 10G44% OF CAL
1G SAT9G 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
- 22m
- Sodium
- 141mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 92mg
- Calcium
- 20mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 141MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.