Lemon Cupcakes with Blueberry Buttercream
Delightful lemon cupcakes topped with creamy blueberry buttercream, ideal for any occasion.
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.
Notes
Ensure all ingredients are at room temperature for better mixing. Don't overmix the batter to keep the cupcakes light and airy. Use fresh blueberries for the best flavor. If using frozen, stir them in while still frozen to avoid coloring the batter. For a fun twist, add a little lemon juice to the buttercream for extra tartness.