Lemon Cupcakes with Blueberry Buttercream Recipe

Lemon Cupcakes with Blueberry Buttercream set out on the counter.

5 from 1 vote

Lemon Cupcakes with Blueberry Buttercream Recipe

These light and fluffy Lemon Cupcakes with Blueberry Buttercream have the perfect mix of tart and sweet flavors and are easy to make.

Prep Time30

Cook Time16

Cool Time1

Total Time1 46

Course: Dessert

Cuisine: American

Servings:

Calories: 462kcal

Author: Judy Wilson

Ingredients

Cupcake Ingredients

1½ cups all-purpose flour
1½ teaspoons baking powder
1 Tablespoon lemon zest
6 Tablespoons unsalted butter (room temperature)
¾ cup granulated white sugar
2 eggs
½ cup milk (I used 1% milk)
1 teaspoon vanilla extract
4 Tablespoons freshly squeezed lemon juice

Buttercream Ingredients

¾ cups fresh blueberries (plus extra for garnish)
5½ cups powdered sugar
1 stick unsalted butter (room temperature)
1 teaspoon vanilla extract
splash of milk (only needed if buttercream consistency is too dry)

Instructions

Directions For Cupcakes

Preheat oven to 350 degrees Fahrenheit.
Line a 12-serving cupcake pan with paper liners. Set aside.
Add flour, baking powder, and lemon zest to a small mixing bowl and whisk to combine. Set aside.
In a large mixing bowl, cream the butter and sugar with an electric mixer.
Add the eggs and mix until very well combined.
Add the dry ingredients and mix until smooth.
Scrape down the sides of the bowl with a rubber spatula, then add the milk, vanilla, and lemon juice. Beat the batter until it’s very smooth and fluffy - about 2 minutes.
Spoon the batter evenly into the cupcake liners in a muffin pan until each one is approximately ¾ full.
Bake for 16 minutes, or until a toothpick inserted into one of the cupcakes comes out clean.
Carefully remove the cupcakes from the pan and place them on a wire cooling rack to cool completely.

Directions For Buttercream

Add the butter and powdered sugar to a large mixing bowl and mix with an electric mixer until just combined. The mixture will look very dry.
Place the blueberries in a food processor and puree.
Pour the pureed blueberries into the mixing bowl and beat until creamy, scraping down the sides of the mixing bowl with a rubber spatula several times to ensure all ingredients are fully incorporated.
If the buttercream appears too dry, add a small splash of milk and continue to beat well.
Add the buttercream to a large piping bag fitted with a large star tip and pipe a generous swirl of buttercream onto each cupcake.
Garnish with extra blueberries.

Notes

Beating the buttercream for an adequate amount of time is the key to having light and fluffy buttercream. Beat the buttercream for at least 2 minutes.

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.

Nutrition