Lemon Blueberry Swirl Cupcakes
Delight in the refreshing combination of zesty lemon and sweet blueberries in these beautifully swirled cupcakes. Each bite offers a perfect balance of tart and sweet, topped with a light lemon cream cheese frosting for an irresistible treat.
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large Eggs
- 1/2 cup Milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup blueberries
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons Lemon juice
Instructions
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Step 1:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3:
In another bowl, cream the softened butter until smooth, then add the sugar and beat until light and fluffy.
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Step 4:
Add the eggs, milk, vanilla extract, and lemon zest to the butter mixture, and mix until well combined.
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Step 5:
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Step 6:
Gently fold in the blueberries, being careful not to break them.
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Step 7:
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
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Step 8:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
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Step 9:
In a bowl, beat the cream cheese until smooth, then gradually add powdered sugar and lemon juice until creamy.
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Step 10:
Once the cupcakes are completely cool, frost them with the lemon cream cheese frosting.
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Step 11:
Serve the cupcakes and enjoy the delightful combination of lemon and blueberry flavors.