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
Calories 363kcal
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 combineAdd the yogurt and lemon juice, mix again
- In a separate bowl whisk together the flour, baking powder and saltWhile 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 juiceTransfer 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 wateryAdd the icing on top of the cupcakesCrown them with a blueberry and the reserved zestProceed to eat them all up in less time then in took to make them.