Lemon Cupcakes with Blueberry Buttercream

These Lemon Cupcakes with Blueberry Buttercream are a fun spin on classic vanilla cupcakes.

The moist lemon-infused cakes are topped with a creamy blueberry buttercream for a flavor combo that's just perfect for spring and summer celebrations.

Ingredients

• Blueberries • Lemon juice • Lemon zest • Vanilla Extract • Milk • Eggs

In a bowl, whisk together the dry ingredients - flour, baking powder, and lemon zest. The zest is key for getting that lemon flavor in every bite.

1

Set this aside while you cream the butter and sugar until fluffy in a separate bowl. This helps make the cupcakes nice and light.

2

Next, mix in the eggs until they're fully incorporated.

3

Alternate adding the dry ingredients and the milk, vanilla, and lemon juice. Mixing in stages lets everything combine without overmixing. Beat until the batter is smooth.

4

Divide the batter evenly into the cupcake liners in muffin pan, filling each about 3/4 full. This leaves room for them to rise.

5

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