Lemon Blueberry Buttercream Cupcakes
Fluffy and moist lemon cupcakes topped with a creamy lemon buttercream frosting, adorned with fresh blueberries, perfect for spring celebrations.
Equipment
- 1 cupcake tin lined with paper liners
- 1 electric mixer
- 1 Mixing bowls medium and large
Ingredients
Cupcake Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- 1 cup fresh blueberries
Buttercream Frosting Ingredients
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- Pinch of salt
Instructions
Preparation
- Preheat the oven to 350°F. Line a cupcake tin with paper liners. Gather all your ingredients and have them measured and ready.
- In a medium bowl, whisk together flour, baking powder, and salt until well combined.
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the lemon zest and lemon juice until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the cupcake liners. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, lemon juice, and zest, beating on low speed after each addition until fully combined. Increase to high speed and beat until light and fluffy.
Serving
- Once the cupcakes are completely cool, use a piping bag fitted with a star tip to frost each cupcake with the lemon buttercream. Decorate with additional blueberries or lemon slices if desired.
Storage
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
Notes
Pro Tips: Use fresh, high-quality lemons and blueberries for the best flavor. Ensure your butter is at room temperature for a smooth batter and frosting. Don't overmix the batter to keep the cupcakes light and fluffy. Chill the frosting slightly before piping if it's too soft.
Ingredient Substitutions: You can use frozen blueberries if fresh are unavailable, just be sure to thaw and drain them well before use. If you want a less sweet frosting, reduce the powdered sugar by half a cup.
How to Serve: Serve these cupcakes at room temperature for the best flavor and texture. They pair beautifully with a refreshing glass of iced tea or lemonade.
Storage & Freshness: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
Make-Ahead Tips: You can prepare the cupcakes a day in advance and frost them the day of serving. This allows the flavors to meld beautifully.
Ingredient Substitutions: You can use frozen blueberries if fresh are unavailable, just be sure to thaw and drain them well before use. If you want a less sweet frosting, reduce the powdered sugar by half a cup.
How to Serve: Serve these cupcakes at room temperature for the best flavor and texture. They pair beautifully with a refreshing glass of iced tea or lemonade.
Storage & Freshness: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
Make-Ahead Tips: You can prepare the cupcakes a day in advance and frost them the day of serving. This allows the flavors to meld beautifully.