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These blueberry-lemon cupcakes are so light and delicious, it's hard to eat just one! The blueberries burst in your mouth and the glaze gives an extra boost of sweet-tart lemon flavor. Serve these easy cupcakes at a grown-up birthday party, bridal shower or brunch.

EatingWell.com, November 2021


Credit: Caitlin Bensel

Recipe Summary

25 mins
1 hr 10 mins

Nutrition Profile:





Instructions Checklist
  • To prepare cupcakes: Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners; set aside. Whisk 1 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and 1/4 teaspoon salt in a large bowl.

  • Whisk egg, egg whites, ricotta, granulated sugar, oil, lemon zest, 1/4 cup lemon juice and vanilla in a medium bowl. Add the egg mixture to the flour mixture; whisk just until combined. Toss blueberries and the remaining 1 tablespoon all-purpose flour together in a small bowl; gently fold into the batter.

  • Divide the batter evenly among the prepared muffin cups (about 1/4 cup each). Bake until a wooden pick inserted in the center comes out clean, 16 to 18 minutes. Let cool in the pan on a wire rack for 5 minutes, then turn out onto the rack to cool completely, about 20 minutes.

  • To prepare glaze: Whisk confectioners' sugar, lemon juice and salt in a small bowl. Whisk in water as needed until the consistency is smooth and very thick.

  • Top each cupcake with 1 teaspoon glaze. Garnish the cupcakes with additional blueberries and lemon peel twists, if desired.


Muffin tin with 12 (1/2-cup) cups; paper liners

Nutrition Facts

1 cupcake
204 calories; fat 8g; cholesterol 19mg; sodium 171mg; carbohydrates 31g; dietary fiber 1g; protein 4g; sugars 17g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 68IU; potassium 60mg.