Lemon Blueberry Bliss Cupcakes
Indulge in these delightful Lemon Blueberry Bliss Cupcakes, where the zesty brightness of lemon perfectly complements the sweetness of juicy blueberries. This one-bowl recipe simplifies the baking process, making it easy for you to whip up a batch of these scrumptious desserts in no time. Ideal for any occasion, from birthday parties to cozy family gatherings, these cupcakes are sure to impress. With a golden, slightly crunchy top and a moist, fluffy interior, each bite offers a burst of flavor that's simply irresistible. Top with a dollop of whipped cream or enjoy as they are – these cupcakes are a crowd-pleaser!
N/A
Servings
140
Calories
11
Ingredients
Ingredients
butter
1 1/4 cups (melted and cooled)
sugar
1 cup
plain unsweetened yogurt or sour cream
1 1/2 cups
lemon
1 (zest of)
large eggs
2 (room temperature)
baking powder
1 tablespoon
baking soda
1/2 teaspoon
salt
1/4 teaspoon
all-purpose flour
3 cups
blueberries
1 1/2 cups (fresh or frozen)
turbinado sugar
6 tablespoons (optional, for topping)
Instructions
1
Preheat your oven to 375°F (190°C) and line two large muffin tins with cupcake paper liners.
2
In a large mixing bowl, combine the melted and cooled butter, sugar, lemon zest, yogurt or sour cream, and the room temperature eggs. Whisk everything together until smooth and well combined.
3
Sift in the baking powder, baking soda, and salt, whisking until the dry ingredients are fully incorporated.
4
Gently fold in the flour until just combined, being careful not to overmix. Then, gently fold in the blueberries, ensuring an even distribution throughout the batter.
5
The batter will be quite thick. Use a large ice cream scoop to evenly divide the batter among the prepared cupcake liners, filling them approximately 3/4 full.
6
If desired, sprinkle approximately 1 teaspoon of turbinado sugar on top of each cupcake for a crunchy finish.
7
Bake in the preheated oven for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
8
Allow the cupcakes to cool in the pan for about 10 minutes. Then, carefully remove them from the tin and transfer to a wire rack to cool completely.
Nutrition Information
4.6g
Fat
22.8g
Carbs
1.9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these Lemon Blueberry Bliss Cupcakes?
These cupcakes feature a bright, zesty lemon flavor combined with the sweetness of juicy blueberries.
Is this a difficult recipe to bake?
No, it is an easy one-bowl recipe designed to simplify the baking process for any skill level.
What temperature should I set my oven to?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
How should I prepare the muffin tins?
Line two large muffin tins with cupcake paper liners before you start mixing the batter.
What are the first ingredients to whisk together?
Whisk together the melted and cooled butter, sugar, lemon zest, yogurt or sour cream, and room temperature eggs until smooth.
Can I use sour cream instead of yogurt?
Yes, the recipe allows for the use of either plain unsweetened yogurt or sour cream.
Do the eggs need to be a specific temperature?
Yes, the eggs should be at room temperature for the best results in the batter.
How do I add the dry ingredients like baking powder and soda?
Sift the baking powder, baking soda, and salt directly into the wet ingredients and whisk until incorporated.
What is the best way to mix in the flour?
Gently fold in the flour until just combined, making sure not to overmix the batter.
When should I add the blueberries?
Gently fold in the blueberries after the flour has been added to ensure they are evenly distributed.
Can I use frozen blueberries for this recipe?
Yes, you can use either fresh or frozen blueberries.
What should the batter consistency look like?
The batter for these cupcakes will be quite thick.
How do I evenly divide the batter into the liners?
It is recommended to use a large ice cream scoop to divide the batter evenly among the cupcake liners.
How full should each cupcake liner be?
Fill the cupcake liners approximately three-quarters full.
Is there a recommended topping before baking?
You can sprinkle approximately one teaspoon of turbinado sugar on top of each cupcake for a crunchy finish.
How long do the cupcakes need to bake?
Bake the cupcakes for 25 to 30 minutes.
How do I know when the cupcakes are finished baking?
The tops should be golden brown, and a toothpick inserted in the center should come out clean.
What is the cooling process?
Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
How many calories are in one cupcake?
There are approximately 140 calories in each cupcake.
What is the fat content per serving?
Each cupcake contains approximately 4.6 grams of fat.
How many carbohydrates are in these cupcakes?
There are 22.8 grams of carbohydrates per serving.
What is the protein content of these cupcakes?
Each cupcake provides approximately 1.9 grams of protein.
How much butter is used in the recipe?
The recipe requires 1 and 1/4 cups of butter, which should be melted and cooled.
How much flour do I need?
You will need 3 cups of all-purpose flour.
What is the texture of the finished cupcake?
The cupcakes have a golden, slightly crunchy top with a moist and fluffy interior.
Can I serve these with anything extra?
They are delicious on their own or can be topped with a dollop of whipped cream.
How much baking powder is required?
The recipe calls for 1 tablespoon of baking powder.
How much sugar is in the batter?
The recipe uses 1 cup of sugar in the main batter.
What kind of occasions are these cupcakes suitable for?
They are perfect for birthday parties, family gatherings, or as a cozy treat.
Does the recipe require salt?
Yes, it uses 1/4 teaspoon of salt to balance the flavors.