Get ready to tantalize your taste buds with the ultimate summer dessert that will make your guests swoon! These Lemon Blueberry Ice Cream Cupcakes are not just a treat - they're a culinary adventure that combines the bright, zesty flavors of lemon with the sweet burst of blueberries, all topped with a creamy vanilla ice cream crown. Imagine biting into a perfectly baked cupcake that's simultaneously refreshing, indulgent, and absolutely Instagram-worthy. Whether you're hosting a summer party or craving a decadent dessert, these cupcakes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon lemon zest
- 1/2 cup blueberries
- 2 cups vanilla ice cream
- Lemon slices for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium mixing bowl, whisk together flour, baking powder, and salt until well combined.
- In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the fresh lemon zest.
- Gradually fold the dry flour mixture into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in fresh blueberries, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack.
- Once cooled, top each cupcake with a scoop of vanilla ice cream, spreading it smoothly.
- Garnish each cupcake with a small lemon slice and a few fresh blueberries.
- Freeze the cupcakes for 15-20 minutes before serving to help the ice cream set.
- Serve chilled and enjoy your Lemon Blueberry Ice Cream Cupcakes!
Tips
- Ensure all ingredients are at room temperature for better mixing and a smoother batter.
- When folding blueberries into the batter, toss them lightly in a bit of flour first to prevent sinking.
- Do not overmix the batter - this can lead to tough, dense cupcakes.
- Use fresh, ripe blueberries for the best flavor and texture.
- Let the cupcakes cool completely before adding ice cream to prevent melting.
- For a picture-perfect presentation, use an ice cream scoop to create uniform ice cream tops.
- Freeze the cupcakes for a short time before serving to help the ice cream maintain its shape.
- For an extra flavor boost, consider using lemon-flavored ice cream instead of vanilla.
- Store any leftovers in an airtight container in the freezer for up to 3 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
