Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting
Delightful lemon-infused cupcakes studded with fresh blueberries and topped with a creamy blueberry buttercream frosting, perfect for any gathering.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk Substitute with milk + vinegar if needed.
- 1 whole Zest of 1 lemon
- 1 cup fresh blueberries Use fresh for best results.
For the Blueberry Buttercream Frosting
- 0.5 cup unsalted butter, softened
- 2 cups powdered sugar
- 0.5 cup fresh blueberries, mashed
- 1 tablespoon milk Add more for desired consistency.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and finish with the flour mixture, mixing until just combined.
- Fold in the lemon zest and gently incorporate the blueberries, taking care not to overmix.
Baking
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Frosting
- In a medium bowl, beat the softened butter until creamy.
- Gradually add in the powdered sugar and mashed blueberries, mixing until well combined.
- Add milk, one tablespoon at a time, until the desired consistency is reached. Mix in the vanilla extract.
- Once the cupcakes are completely cool, frost each cupcake generously with the blueberry buttercream.
Notes
For best results, use fresh blueberries. To store, keep in an airtight container at room temperature for up to three days, or refrigerate for a week. For longer storage, freeze the cupcakes without frosting for up to three months.