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–+ servings
Blueberry Lemonade Cupcakes

Delightful Blueberry Lemonade Cupcakes to Brighten Your Day

These Blueberry Lemonade Cupcakes offer a perfect blend of sweet and tart flavors, ideal for spring and summer gatherings.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • ½ cup Unsalted Butter Adds richness and moisture; use at room temperature.
  • 1 cup Sugar Sweetens the cupcakes and helps create a fluffy texture.
  • 2 large Egg Whites Provides structure and stability.
  • 1 ¾ cups Cake Flour Produces a tender crumb.
  • 2 tsp Baking Soda Acts as a leavening agent.
  • 1 tsp Baking Powder Works with baking soda to elevate the cupcakes.
  • ¼ tsp Salt Enhances flavor and balances sweetness.
  • ¾ cup Whole Milk Adds moisture and richness.
  • 2 tsp Vanilla Extract Deepens the flavor.
  • ½ cup Blueberry Puree Infuses blueberry flavor.
  • 2 cups Fresh Blueberries Provides fresh bursts of flavor.
For the Blueberry Puree
  • ¼ cup Sugar Sweetens the blueberries to enhance flavor.
  • 1 Tbsp Cornstarch Thickens the blueberry puree.
For the Frosting
  • 1 cup Unsalted Butter Ensures a creamy texture.
  • 4 cups Powdered Sugar Sweetens the frosting and creates a light, fluffy texture.
  • 6 Tbsp Frozen Lemonade Concentrate Adds a tart lemon flavor.

Equipment

  • oven
  • Mixing bowls
  • Electric mixer
  • cupcake pans
  • Ice Cream Scoop
  • Wire Rack
  • Saucepan

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare cupcake pans with paper liners.
  2. Whisk together the dry ingredients: cake flour, baking soda, baking powder, and salt.
  3. Cream the softened butter and sugar until light and fluffy, then add egg whites one at a time.
  4. Mix the vanilla extract, then alternate adding the dry mixture and whole milk, ending with blueberry puree.
  5. Fill cupcake liners two-thirds full and bake for about 18 minutes or until a toothpick comes out clean.
  6. Cool the cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  7. Prepare the blueberry puree by boiling blueberries, sugar, and cornstarch until thickened.
  8. Make the frosting by beating softened butter, gradually adding powdered sugar and lemonade concentrate until fluffy.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all ingredients are fresh for best results. Customize flavors with additional fruits or zest as desired.

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