Imagine biting into a cupcake that perfectly balances tangy lemon, sweet blueberries, and a unique cornmeal texture that will make your taste buds dance with joy! These Lemon Cornmeal Cupcakes are not just another dessert - they're a culinary adventure that transforms ordinary baking into an extraordinary experience. With a delightful combination of bright citrus, juicy blueberries, and a tender, slightly crunchy cornmeal base, these cupcakes are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup blueberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for icing)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat eggs, then add milk, vegetable oil, lemon zest, and lemon juice. Mix thoroughly until all wet ingredients are well incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix the batter.
- Gently fold in half of the blueberries into the batter, reserving the remaining blueberries for filling.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes are cooling, prepare the lemon icing by whisking powdered sugar and 2 tablespoons of lemon juice until smooth.
- Once cupcakes are completely cool, use a small knife or apple corer to create a small hole in the center of each cupcake.
- Fill the holes with the remaining fresh blueberries.
- Drizzle or spread the lemon icing over the top of each cupcake, allowing it to slightly drip down the sides.
- Let the icing set for 10-15 minutes before serving. Garnish with additional lemon zest or fresh blueberries if desired.
Tips
- Room Temperature Ingredients: Ensure eggs, milk, and other wet ingredients are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Fresh is Best: Use fresh lemon zest and juice for the most vibrant citrus flavor. Avoid bottled lemon juice if possible.
- Blueberry Distribution: Gently fold blueberries into the batter to prevent them from sinking to the bottom of the cupcakes.
- Cooling is Crucial: Allow cupcakes to cool completely before adding icing and filling to prevent melting and ensure a clean presentation.
- Uniform Filling: Use an apple corer or small knife to create consistent holes for blueberry filling.
- Icing Consistency: If the lemon icing is too thick, add a little more lemon juice; if too thin, add more powdered sugar.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: g
Cholesterol: 55mg
