Ingredients
Method
Prep the Oven and Pan: Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until combined.
Incorporate Dry Ingredients and Buttermilk: Gradually add the flour mixture to the butter mixture, alternating with buttermilk, starting and ending with flour. Mix until just combined; do not overmix.
Prepare Blueberries: Gently toss the blueberries in a tablespoon of flour to coat them, which helps prevent them from sinking in the batter.
Fold in Blueberries: Carefully fold the floured blueberries into the batter without over-mixing.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes
- Presentation Tips: Once cooled, top the cupcakes with a swirl of lemon-infused cream cheese frosting, and garnish with a fresh blueberry and a sprinkle of lemon zest for an added pop of color and flavor.