Introduction
Lemon blueberry cupcakes are a delightful and refreshing treat, perfect for any occasion. The combination of zesty lemon and sweet blueberries creates a mouthwatering flavor that is hard to resist. These cupcakes are not only delicious but also visually appealing, making them a great option for parties, picnics, or simply as a special dessert at home. Follow this recipe to create your own batch of these tasty delights that everyone will love.
Detailed Ingredients with measures
– All-purpose flour: 2 cups
– Granulated sugar: 1 cup
– Baking powder: 2 teaspoons
– Baking soda: 1/2 teaspoon
– Salt: 1/2 teaspoon
– Unsalted butter, softened: 1/2 cup
– Eggs: 2 large
– Sour cream: 1/2 cup
– Lemon juice: 1/4 cup
– Lemon zest: 1 tablespoon
– Fresh blueberries: 1 cup
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 cupcakes
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: Prepare the Batter
In a large mixing bowl, combine the sugar and softened butter. Beat them together until light and fluffy.
Step 3: Add Eggs and Extracts
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract and lemon extract.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
Step 6: Fold in Blueberries
Gently fold in the fresh blueberries until they are evenly distributed throughout the batter.
Step 7: Fill the Cupcake Liners
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
Step 8: Bake the Cupcakes
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Cupcakes
Once baked, allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10: Frost the Cupcakes
Once the cupcakes have cooled, frost them with your desired frosting.
Notes
Note 1: Storage
Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Note 2: Freezing
These cupcakes can be frozen. To freeze, place them in an airtight container or wrap them individually and store for up to 3 months. Thaw at room temperature before serving.
Note 3: Alternate Berries
Feel free to substitute the blueberries with other berries such as raspberries or strawberries for variation.
Note 4: Buttermilk Substitute
If you do not have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5-10 minutes.
Cook techniques
Mixing Batter
To ensure a light and fluffy texture, it’s crucial to mix the batter just until the ingredients are combined. Overmixing can lead to dense cupcakes, so fold gently.
Measuring Ingredients
Accurate measurements are essential for baking success. Use a kitchen scale for dry ingredients and liquid measuring cups for wet ingredients to maintain precision.
Oven Temperature
Preheat your oven to the correct temperature before baking. An accurate oven temperature is critical to achieving the right rise and texture in your cupcakes.
Using Fresh Ingredients
Opt for fresh lemons and blueberries for the best flavor. Fresh produce enhances the overall taste of the cupcakes and contributes to their aromatic quality.
Cooling Cupcakes
Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack. This helps prevent them from becoming soggy and maintains their texture.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to toss them in a bit of flour to help prevent them from sinking in the batter.
How can I make these cupcakes gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check for a blend that measures cup-for-cup with regular flour.
What can I substitute for eggs?
You can use applesauce, mashed banana, or a commercial egg replacer to substitute for eggs in this recipe. Each option will impart a different flavor.
How should I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I make lemon blueberry cupcakes ahead of time?
Yes, you can bake the cupcakes ahead of time and store them in an airtight container. Frost them just before serving for the best results.
Conclusion
Delight in the refreshing flavors of lemon and blueberries combined in a light, fluffy cupcake. These lemon blueberry cupcakes are perfect for any occasion, whether it’s a casual gathering or a special celebration. Their vibrant taste and beautiful appearance will surely impress your guests and satisfy your sweet tooth.
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