Lemon Cupcakes with Blueberry Buttercream
Bright, zesty lemon cupcakes topped with dreamy blueberry buttercream! Perfect for summer gatherings, brunches, and celebrations.
Equipment
- Muffin Tin
- Mixing Bowls
- Electric mixer
- Piping Bag
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest finely grated
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1/3 cup buttermilk room temperature
Blueberry Buttercream
- 1/2 cup fresh or frozen blueberries
- 2 tsp lemon juice
- 1 cup unsalted butter room temperature, for frosting
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Cream the butter and sugar until light and fluffy. Add eggs, lemon zest, lemon juice, and vanilla extract. Mix well.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients alternating with buttermilk.
- Fill muffin cups 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely.
- To make buttercream: simmer blueberries and lemon juice until thickened. Strain and cool.
- Beat butter until fluffy. Gradually add powdered sugar, vanilla, salt, and blueberry puree. Beat until smooth.
- Pipe or spread blueberry buttercream onto cooled cupcakes and garnish with fresh blueberries.
Notes
Use fresh lemons for the best flavor! You can store frosted cupcakes in an airtight container in the fridge for up to 3 days.