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Lemon Cupcakes With Blueberry Buttercream

Lemon Cupcakes With Blueberry Buttercream

Soft lemon cupcakes topped with creamy blueberry buttercream, a bright homemade dessert that tastes fresh, fruity, and balanced.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 cup blueberries fresh or frozen
  • 2 tbsp sugar for blueberry puree
  • 1 cup unsalted butter softened, for frosting
  • 3 to 3.5 cups powdered sugar
  • 2 to 3 tbsp blueberry puree
  • 1 tbsp lemon juice for frosting
  • 1 pinch salt

Equipment

  • Muffin Tin
  • Mixing bowls
  • Hand mixer
  • Saucepan

Method
 

  1. Preheat oven to 175°C (350°F) and line a 12-cup muffin tin with liners.
  2. Whisk flour, baking powder, and salt in one bowl.
  3. Beat butter and sugar until fluffy, then add eggs, lemon zest, lemon juice, and vanilla.
  4. Alternate dry ingredients and milk, then divide batter into liners and bake 17 to 20 minutes.
  5. Cool completely before frosting.
  6. Cook blueberries with sugar until thickened, cool, then beat with butter, powdered sugar, lemon juice, and salt until fluffy.
  7. Frost cooled cupcakes and serve.

Notes

  • Do not frost until cupcakes are fully cool.
  • Adjust frosting thickness with more powdered sugar or a little extra puree.
  • Store refrigerated because of the buttercream.