Description
Soft, tender cupcakes infused with fresh lemon zest and dotted with sweet blueberries, then topped by airy lemon frosting and a swirl of jam. Each bite offers a tangy-sweet contrast that melts on your tongue.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large egg whites
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons blueberry jam
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a medium bowl whisk together flour, baking powder, and salt.
- In a large bowl beat 1/2 cup softened butter and granulated sugar until light and fluffy.
- Add egg whites one at a time, mixing well after each addition.
- Mix in vanilla extract, lemon zest, and lemon juice.
- Alternately add the flour mixture and milk, beginning and ending with the flour mixture, mixing until just combined.
- Gently fold in blueberries.
- Divide batter evenly among liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean; let cupcakes cool completely on a wire rack.
- For the frosting, beat the remaining 1/2 cup softened butter until creamy, then gradually add powdered sugar until smooth.
- Blend in vanilla extract, lemon juice, and lemon zest.
- Pipe or spread the frosting onto cooled cupcakes and top each with a swirl of blueberry jam.
Notes
- Use fresh or frozen blueberries; if using frozen, add them directly to batter without thawing to prevent color bleed.
- Allow cupcakes to cool completely before frosting to keep the topping from melting.
- Store cupcakes in an airtight container at room temperature for up to two days.
- For extra lemon punch, stir a drop of lemon extract into the frosting.