Description
Delightful lemon cupcakes topped with creamy lemon-blueberry frosting for a refreshing treat.
Ingredients
Scale
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs, separated
- 1/2 cup buttermilk
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberry-lemon buttercream frosting
- 1/2 cup lemon curd
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix together the cake flour, baking powder, baking soda, and salt until well combined.
- Beat the butter and sugar together until light and fluffy.
- Add the egg yolks, buttermilk, lemon juice, and lemon zest to the butter mixture. Mix well until blended.
- Gradually add the flour mixture to the wet ingredients and mix until just combined.
- Beat the egg whites in a clean bowl until stiff peaks form, then gently fold them into the batter.
- Fill the cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before filling them with lemon curd and frosting them with blueberry-lemon buttercream.
Notes
For extra flavor, sprinkle fresh blueberries on top or drizzle with lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg