fantastic for youngsters! Add your preferred topping and indulge. I enjoy eating walnuts and bananas, especially candied walnuts.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 ½ cups white sugar
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup blueberries
- 1 cup milk
- 1 cup powdered sugar
- 3 tablespoons water
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
- Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth.
- Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour.
- Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups.
- Bake in the preheated oven until tops look dry, about 15 minutes.
- Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each.
- Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 141 mg |
| Sugars | 19 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made this in a 9 x 13 pan, as suggested by other reviewers, and substituted a teaspoon of lemon zest and 2 teaspoons of lemon juice for the vanilla. I also increased the lemon juice and decreased the water in the glaze. Also used rice flour so it would be gluten free. Everyone raved about it…will definitely be making this again and again!
Terrific! Easy to make, tastes great, stores well & no frosting to prepare – that’s 10/10. Followed recipe & incorporated another user’s comment to put into 9 * 13 pan. Bake about 40 mins. I’m just about to make this for the 4th time now…
Delicious flavor! Be sure to cool the cupcakes on a wire rack. I left them in the pan, and they got stuck because the glaze had dripped down the sides. I think I’ll try this as a 9×13 cake next time.
Made this as written. Love that they didn’t need a frosting and that lemon glaze shines through!
What a great twist on cupcakes! The glaze was a nice change of pace from frosting. Lemon and blueberries went great together! Really good!