Blueberry Cupcakes – a delicious recipe with butter, sugar, lemon zest, eggs, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Line 8 holes of a 12-hole cupcake pan with paper liners.
2
Beat butter, sugar, lemon zest, eggs, flour and milk in a small bowl with an electric mixer on low speed until ingredients are combined. Increase speed to medium and beat until mixture turns paler. Spoon into paper liners.
3
Bake for 20 mins, or until a skewer inserted in the center of a cupcake comes out clean. Cool in pan for 5 mins, then turn out on to a wire rack to cool completely.
4
Beat cream and half the powdered sugar in a small bowl until soft peaks form.
5
Spread cupcakes with generous spoonfuls of whipped cream and top with blueberries. Dust with remaining powdered sugar.
695
kcal
Calories
42
g
Fat
69
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup butter, softened, 1/2 cup sugar, 1 tsp finely grated lemon zest, 2 None large eggs, and more.
Yes, Blueberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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