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Lemon Cupcakes with Blueberry Buttercream

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Delightfully fluffy lemon cupcakes topped with a luscious blueberry buttercream that brings a burst of flavor to any gathering.

Ingredients

Scale
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 Tablespoon lemon zest
  • 6 Tablespoons unsalted butter (room temperature)
  • ¾ cup granulated white sugar
  • 2 eggs
  • ½ cup milk (1% recommended)
  • 1 teaspoon vanilla extract
  • 4 Tablespoons freshly squeezed lemon juice
  • ¾ cup fresh blueberries (plus extra for garnish)
  • 5½ cups powdered sugar
  • 1 stick unsalted butter (room temperature)
  • 1 teaspoon vanilla extract (for frosting)
  • Splash of milk (as needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with cupcake liners.
  3. Whisk together the flour, baking powder, and lemon zest in a medium bowl.
  4. Cream the unsalted butter and granulated sugar until light and fluffy.
  5. Add the eggs one at a time, then mix in the vanilla extract.
  6. Gradually alternate adding the flour mixture and milk, starting and ending with the flour.
  7. Fold in the lemon juice and blueberries gently.
  8. Divide the batter evenly into muffin cups and bake for 18–20 minutes.
  9. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
  10. Beat the butter in a mixing bowl until creamy, then gradually add powdered sugar and blueberry puree.
  11. Frost the cooled cupcakes with blueberry buttercream and garnish with fresh blueberries.

Notes

Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for longer storage. Bring to room temperature before serving.

Nutrition

Keywords: cupcakes, lemon cupcakes, blueberry frosting, dessert recipe, baking

Find it online: https://savoryaddict.com/lemon-cupcakes-blueberry-buttercream-recipe/