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Lemon Blueberry Cupcakes with Lemon Buttercream Frosting Recipe

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4.3 from 1 review

Delightfully moist and zesty Lemon Blueberry Cupcakes featuring a tender crumb infused with fresh lemon juice and bursting with blueberries. Topped with a creamy lemon buttercream frosting that perfectly balances sweetness and citrus tang, these cupcakes are perfect for spring gatherings, afternoon tea, or any celebration.

  • Total Time: 35 minutes
  • Yield: 12 cupcakes

Ingredients

Cupcakes

  • 1 and ½ cups (180g) + 1 Tablespoon (7.5g) all-purpose flour
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • Zest of 2 lemons
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120mL) milk (any fat content, preferably whole cow’s milk)
  • ¼ cup (60mL) fresh lemon juice (approximately 2 lemons)
  • ¾ cup (105g) blueberries (fresh or frozen)

Lemon Buttercream Frosting

  • ½ cup (113g) unsalted butter, softened to room temperature
  • Zest of one lemon
  • 2 to 2 and ½ cups (240-300g) powdered sugar
  • 2 Tablespoons fresh lemon juice
  • ⅛ teaspoon salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (177ºC). Line a 12-count cupcake pan with cupcake liners and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 1 and ½ cups of all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter, Sugar and Lemon Zest: Using a handheld mixer or stand mixer with paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then mix in vanilla extract until combined.
  5. Combine Milk and Lemon Juice: Stir the fresh lemon juice into the milk. With mixer on low, alternately add the dry flour mixture and the milk-lemon juice mixture in two additions, starting and ending with the flour mixture. Finish by folding gently with a spatula until fully combined.
  6. Prepare Blueberries: Toss the blueberries with the remaining 1 Tablespoon of flour to coat. Gently fold the floured blueberries into the batter, discarding any excess flour.
  7. Fill Cupcake Liners: Spoon or scoop the batter evenly into the prepared cupcake liners. Optionally top with a few extra blueberries for decoration.
  8. Bake Cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
  9. Make Lemon Buttercream: In a medium bowl, beat softened butter and lemon zest on medium speed until creamy, about 2 minutes.
  10. Add Powdered Sugar and Lemon Juice: With mixer on low speed, add powdered sugar, fresh lemon juice, and salt. Increase speed to medium and beat until frosting is smooth and fluffy, about 3 minutes. Adjust consistency with more milk or powdered sugar as needed.
  11. Frost Cupcakes: Transfer frosting to a piping bag or a large zip-top bag with a corner snipped off. Pipe frosting onto cooled cupcakes. Swirl with an offset spatula if desired.
  12. Garnish and Store: Garnish each cupcake with an additional blueberry and/or a thin lemon slice. Store cupcakes tightly covered at room temperature for up to 3 days, refrigerate up to 6 days, or freeze for up to 3 months. Thaw at room temperature before serving.

Notes

  • Use room temperature eggs and butter for better mixing and texture.
  • Coating blueberries in flour prevents them from sinking to the bottom of the cupcakes during baking.
  • You can use fresh or frozen blueberries; just do not thaw frozen blueberries fully before adding.
  • If cupcake batter is too thick, a splash more milk can help achieve the right consistency.
  • Adjust lemon buttercream consistency by adding milk for thinning or powdered sugar for thickening.
  • These cupcakes freeze well; store them in an airtight container and thaw at room temperature.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/lemon-blueberry-cupcakes-with-lemon-buttercream-frosting-recipe/