The ULTIMATE Lemon Blueberry Cupcakes

How much lemon flavor can I pack in one cupcake? These are the ultimate lemon blueberry cupcakes. It’s lemon on top of lemon on top of lemon flavor!

In this video we’re packing theses cupcakes with as much lemon flavor as possible in order to create the ultimate lemon blueberry cupcakes: that are moist, flavorful and possess a great color and flavor contrasting with the blueberries.

We’ll infuse them with a lemon syrup as well as adding a lemon frosting – all made with only fresh lemon, no artificial BS.

The ULTIMATE Lemon Blueberry Cupcakes

How much lemon flavor can you pack in one cupcake? These are the ultimate lemon blueberry cupcakes. It's lemon on top of lemon on top of lemon flavor!

Servings 8

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Ingredients

You'll need a total of 2 lemons from which we'll use zest and the juice (quantities stated below)

Lemon syrup

• 50 grams (4 tbsp.) sugar
• 2 tbsp. lemon juice

Lemon Icing

• 100 grams (8 tbsp.) icing sugar
• 2 tbsp. + 1 tsp. lemon juice

Cupcake Batter

• 60 grams (1/4 cup) softened butter
• 100 grams (1/2 cup) sugar
• 60 grams (1/4 cup) blueberries
• 1 tsp. vanilla extract
• 2 large eggs
• 100 grams (1/2 cup) all-purpose flour
• 1 tsp. baking powder
• 1 pinch salt
• 1 tbsp. lemon juice
• 70 grams (4 tbsp.) greek yogurt  I used 0% fat but any kind would work

Instructions

• Start by zesting two lemons, juice one of them and keep the other lemon around for funny commentary while you cook
• Preheat your oven at 160°C / 320°F
• In a large bowl cream the butter and sugar together with a hand mixer then add the vanilla, lemon zest(reserve about 20% for topping) and 1 egg and mix together

  Then add the 2nd egg and combine

  Add the yogurt and lemon juice, mix again
• In a separate bowl whisk together the flour, baking powder and salt

  While the mixer is running add half of the flour mixture, mix to combine then add the other half of flour mix, combine.
• Place cupcake liners in your cupcake pan add scoop in the batter using an 5.9cm ice-cream scoop or a spoon.

  Reserve 8 of the best looking blueberries for topping, then add 4 blueberries in each cupcake and cover them with the batter.

  Place them in a preheated oven at 160°C / 320°F for 30min
• Make the lemon juice by combining the sugar and juice and heating them a bit in the microwave oven just so that the sugar dissolves, about 90 seconds.
• Take out the cupcakes and immediately poke holes in them with a tooth pick and spoon in the lemon juice

  Transfer them to a cooling rack, let them cool off for 15min
• Make the icing by combining the icing sugar with the lemon juice, one tbsp. at a time to make sure it's not too watery

  Add the icing on top of the cupcakes

  Crown them with a blueberry and the reserved zest

  Proceed to eat them all up in less time then in took to make them.

Video

https://youtu.be/5MZM5XEdh7I

Calories: 363kcal

Course: Dessert

Cuisine: American

Keyword: blueberry, cupcakes, lemon

I’d love to hear how it turned out! Leave a comment below, or tag me with @solozaurcooking on Instagram and hashtag it #solozaurcookin.