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Lemon-Glazed Blueberry Cupcakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Blueberry cupcakes topped with a sweet lemon glaze for a crunchy twist.
Ingredients:
  • 1.5 cups white sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 0.5 teaspoon vanilla extract
  • 2.25 cups all-purpose flour
  • 4 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup blueberries
  • 1 cup milk
  • 1 cup powdered sugar
  • 3 tablespoons water
  • 2 teaspoons lemon juice
  • 0.5 teaspoon lemon zest
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare 24 muffin cups with paper liners.
  • In a large bowl, combine sugar and butter, then beat with an electric mixer until light and fluffy. Mix in eggs and vanilla extract, and continue beating until smooth.
  • Combine 2 cups of flour, baking powder, and salt by sifting them into a separate bowl. Coat blueberries with the extra flour.
  • Mix the flour mixture into the creamed butter and sugar on medium speed, alternating with milk and briefly beating after each addition. Gently fold in the blueberries, then distribute the batter into the muffin cups.
  • Bake in the oven until the tops appear dry, approximately 15 minutes.
  • Combine powdered sugar, water, lemon juice, and zest to create a rich, spreadable glaze. After baking, generously spread 1 tablespoon of the glaze on each cupcake.
  • Place the cupcakes back into the oven and bake until beautifully golden brown, for an additional 8 to 10 minutes. Then, take them out of the pans and let them cool on wire racks.

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