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–+ servings
Blueberry Lemonade Cupcakes

Zesty Blueberry Lemonade Cupcakes for Summer Joy

These Blueberry Lemonade Cupcakes bring refreshing flavors and a fluffy texture, perfect for summer celebrations.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 20 minutes
Total Time 1 hour 8 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup Unsalted Butter Room temperature; substitute with coconut oil for dairy-free
  • 1 cup Sugar Substitute with honey or maple syrup for a healthier option
  • 4 large Egg Whites Room temperature; substitute with aquafaba for vegan
  • 2 cups Cake Flour Can use all-purpose flour for a denser cupcake
  • 1 teaspoon Baking Soda Ensure freshness
  • 1 teaspoon Baking Powder Ensure freshness
  • 1 pinch Salt Use kosher salt for a subtle taste
  • 1 cup Whole Milk Substitute with almond milk for dairy-free
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor
  • 1 cup Blueberry Puree Made from fresh blueberries
Blueberry Puree
  • 1 cup Fresh Blueberries Can substitute with other berries
  • 1/4 cup Sugar Adjust based on berry sweetness
  • 1 tablespoon Cornstarch Optional; can omit for a thinner sauce
Frosting
  • 1 cup Unsalted Butter Can substitute with vegan butter
  • 3-4 cups Powdered Sugar Use less for a less sweet option
  • 1/4 cup Frozen Lemonade Concentrate Adjust sugar levels if using fresh lemon juice

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake Pans
  • Piping bag
  • Saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners.
  2. In a medium bowl, whisk together cake flour, baking soda, baking powder, and a pinch of salt.
  3. Cream butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add egg whites one at a time and mix in vanilla extract.
  5. Alternately add dry ingredients and whole milk to the butter mixture and mix until just combined.
  6. Fold in blueberry puree gently.
  7. Fill cupcake liners two-thirds full and gently tap to remove air bubbles.
  8. Bake for about 18 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare blueberry puree by cooking blueberries, sugar, and cornstarch in a saucepan.
  11. Beat softened butter for frosting, then gradually add powdered sugar and lemonade concentrate.
  12. Frost cooled cupcakes and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure egg whites and ingredients are at room temperature for best results. Avoid overmixing to keep cupcakes light.

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