why make this recipe
Lemon Cupcakes with Blueberry Buttercream are a perfect combination of zesty lemon flavor and sweet blueberry creaminess. These delightful cupcakes bring a fresh taste to any occasion, making them ideal for birthdays, picnics, or even just a simple treat at home. The bright flavors and soft textures will surely impress your family and friends.
how to make Lemon Cupcakes with Blueberry Buttercream
Ingredients:
- 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 (I used 1% milk)
- 1 teaspoon vanilla extract
- 4 Tablespoons freshly squeezed lemon juice
- ¾ cups fresh blueberries (plus extra for garnish)
- 5½ cups powdered sugar
- 1 stick unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- splash of milk (only needed if buttercream consistency is too dry)
Directions:
Directions For Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, mix the flour and baking powder. Set it aside.
- In another bowl, beat the butter and granulated sugar until it is light and fluffy.
- Add the eggs one at a time, mixing well after each.
- Stir in the vanilla extract, lemon zest, and lemon juice.
- Alternate adding the flour mixture and milk, starting and ending with the flour. Mix just until combined.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool completely.
Directions For Buttercream:
- In a large bowl, cream the unsalted butter until fluffy.
- Gradually add the powdered sugar, mixing until smooth.
- Mix in the vanilla extract.
- If the buttercream is too dry, add a splash of milk until you reach your desired consistency.
- Gently fold in some fresh blueberries for a swirl effect.
how to serve Lemon Cupcakes with Blueberry Buttercream
Serve the cupcakes on a pretty platter. Top each cupcake with a swirl of the blueberry buttercream and garnish with extra blueberries. These cupcakes can be enjoyed as a sweet snack or a lovely dessert after a meal.
how to store Lemon Cupcakes with Blueberry Buttercream
Keep the cupcakes in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week. If you have leftovers, make sure to seal them well to keep the buttercream fresh.
tips to make Lemon Cupcakes with Blueberry Buttercream
- Ensure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter to keep cupcakes light and airy.
- Use fresh blueberries for the best flavor. If using frozen, stir them in while still frozen to prevent them from turning the batter blue.
- For a fun twist, add a little lemon juice to the buttercream for extra tartness.
variation
Try adding a sprinkle of lemon glaze on top instead of buttercream for a simpler finish. You can also swap blueberries with other berries like raspberries or strawberries.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day ahead. Store them in an airtight container and frost them just before serving.
What if I don’t have fresh blueberries?
You can use frozen blueberries or even other fruits like raspberries. Adjust the sweetness in the buttercream if needed.
Is it okay to use lemon extract instead of lemon juice?
Yes, you can use lemon extract, but fresh lemon juice and zest give a bright flavor that enhances the cupcakes. Use about half the amount of extract as you would lemon juice.
Lemon Cupcakes with Blueberry Buttercream
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 tablespoon lemon zest Freshly grated
- 6 tablespoons unsalted butter Room temperature
- 0.75 cups granulated white sugar
- 2 pieces eggs Large
- 0.5 cups milk 1% milk was used
- 1 teaspoon vanilla extract
- 4 tablespoons freshly squeezed lemon juice
- 0.75 cups fresh blueberries Plus extra for garnish
For the Blueberry Buttercream
- 5.5 cups powdered sugar
- 1 stick unsalted butter Room temperature
- 1 teaspoon vanilla extract
- splash milk milk Only needed if buttercream consistency is too dry
- to taste fresh blueberries For swirling in the buttercream
Instructions
Prepare Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the flour and baking powder and set it aside.
- In another bowl, beat the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, and lemon juice.
- Alternate adding the flour mixture and milk, starting and ending with the flour. Mix just until combined.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool completely.
Prepare Buttercream
- In a large bowl, cream the unsalted butter until fluffy.
- Gradually add the powdered sugar, mixing until smooth.
- Mix in the vanilla extract.
- If the buttercream is too dry, add a splash of milk until you reach your desired consistency.
- Gently fold in some fresh blueberries for a swirl effect.