For best results, use fresh, high-quality blueberries. If using frozen blueberries, do not thaw them before adding them to the batter. Make sure your butter and eggs are at room temperature for a smoother batter. Do not overmix the batter, as this can result in tough cupcakes. Mix until just combined. The glazing step is crucial for achieving the signature crispy topping. Don't skip it! Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Lemon-Glazed Blueberry Cupcakes
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING24 People
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VIEWS15
Experience the delightful fusion of tangy lemon and juicy blueberries in these cupcakes, where a unique glazing technique during baking creates a satisfyingly crisp topping.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol27 mg
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Fiber1 g
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Protein2 g
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Saturated Fat3 g
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Sodium141 mg
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Sugar19 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 375°F (190°C). Line a 24-cup muffin tin with paper liners. (5 minutes)
02
StepIn a large bowl, cream together the granulated sugar and softened butter using an electric mixer until light and fluffy. (3-5 minutes)
03
StepAdd the eggs one at a time, then stir in the vanilla extract until well combined. (1-2 minutes)
04
StepIn a separate bowl, sift together 2 cups of the flour, baking powder, and salt. Toss the blueberries with the remaining 1/4 cup of flour to prevent them from sinking to the bottom of the cupcakes. (5 minutes)
05
StepGradually add the flour mixture to the creamed butter and sugar, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Gently fold in the floured blueberries. (3-5 minutes)
06
StepDivide the batter evenly among the prepared muffin cups, filling each about 2/3 full. (2-3 minutes)
07
StepBake in the preheated oven for 15 minutes, or until the tops of the cupcakes appear dry. (15 minutes)
08
StepWhile the cupcakes are baking, prepare the glaze: In a small bowl, whisk together the powdered sugar, water, lemon juice, and lemon zest until smooth and slightly thick. (2-3 minutes)
09
StepRemove the cupcakes from the oven and immediately spread about 1 tablespoon of glaze over each cupcake. (3 minutes)
10
StepReturn the glazed cupcakes to the oven and bake for an additional 8-10 minutes, or until they are golden brown. (8-10 minutes)
11
StepRemove the cupcakes from the muffin tin and let them cool completely on a wire rack before serving. (20 minutes)
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Ariel Glover
May 18, 2025I made these for a brunch and everyone loved them. The recipe was easy to follow, and the cupcakes were moist and delicious.
Alessia Mraz
May 6, 2025These cupcakes are amazing! The lemon glaze adds the perfect touch of sweetness and crunch.
Adeline Mraz
May 5, 2025The glaze is what makes these cupcakes so special. It's like a little candy coating on top!
Taryn Swaniawski
May 4, 2025I used frozen blueberries and they turned out great. Just make sure to toss them in flour first.