Lemon Cupcakes with Blueberry Buttercream 🫐
Ingredients
For the Lemon Cupcakes:
1 ¼ cups (160g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 ½ tsp vanilla extract
1 tbsp lemon zest
¼ cup (60ml) fresh lemon juice
½ cup (120ml) milk
For the Blueberry Buttercream:
½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
⅓ cup fresh blueberries
1 tbsp lemon juice
1-2 tbsp heavy cream or milk
½ tsp vanilla extract
Instructions
1. Make the Lemon Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract and lemon zest.
Mix in lemon juice and half of the dry ingredients. Add milk, then the rest of the dry ingredients. Mix until just combined.
Divide batter evenly into liners, filling about ⅔ full.
Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
2. Make the Blueberry Buttercream:
In a small saucepan, heat blueberries and lemon juice over medium heat. Mash the berries as they cook until they break down into a sauce (about 5 minutes). Strain to remove skins and let cool.
Beat butter until creamy, then gradually add powdered sugar.
Mix in blueberry puree, vanilla, and heavy cream, beating until smooth and fluffy.
3. Assemble & Decorate:
Pipe or spread the blueberry buttercream over the cooled cupcakes.
Garnish with fresh blueberries or lemon zest for a beautiful finish!