Go Back
Lemon Cupcakes With Fresh Blueberry Buttercream

Lemon Cupcakes with Blueberry Buttercream

In conclusion, Lemon Cupcakes with Blueberry Buttercream are a fantastic dessert choice for any occasion, particularly during the summer. The combination of the zesty lemon flavor in the cupcakes and the sweet, naturally colored blueberry frosting creates an unforgettable treat. By following the steps and tips provided in this article, you’ll be able to bake cupcakes that are not only delicious but also visually striking.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Baking
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Lemon Cupcakes:
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup full-fat sour cream
  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon lemon extract
  • 2 teaspoons finely grated lemon zest
  • 1 large egg at room temperature
  • 1 egg yolk at room temperature
  • 1 and 1/2 tablespoons fresh lemon juice
For the Blueberry Buttercream:
  • 1 and 1/2 cups blueberries fresh or frozen
  • 2 tablespoons lemon juice
  • 2 sticks 8 ounces unsalted butter, very soft
  • 1/2 teaspoon salt
  • 3 and 1/2 cups confectioners’ sugar sifted
  • 1 tablespoon heavy cream more if needed
  • 1/4 cup fresh blueberries for decorating, optional

Method
 

  1. Preheat Oven & Prepare Pan:
  2. Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners.
  3. Make Cupcake Batter:
  4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  5. In a large mixing bowl, beat softened butter until creamy. Add sugar, lemon extract, and lemon zest; mix until combined.
  6. Add egg and egg yolk, one at a time, beating until well incorporated.
  7. Gradually add half of the dry ingredients, followed by half of the sour cream. Mix until combined. Repeat with the remaining dry ingredients and sour cream. Fold in fresh lemon juice.
  8. Bake the Cupcakes:
  9. Fill each cupcake liner three-quarters full with batter. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  10. Make Blueberry Buttercream:
  11. In a saucepan, simmer blueberries and lemon juice over medium heat, mashing gently until the mixture thickens (about 10 minutes). Let it cool completely and strain out the solids.
  12. Beat softened butter on medium-high until smooth. Gradually add the cooled blueberry puree, beating until fully combined.
  13. Slowly add confectioners’ sugar, one cup at a time, mixing on low speed. Add heavy cream and salt, then beat on high for 2 minutes until fluffy.
  14. Frost the Cupcakes:
  15. Once the cupcakes are completely cooled, frost them with the blueberry buttercream using a piping bag or spatula.
  16. Optionally, decorate with fresh blueberries.

Notes

  • Make sure to allow the blueberry puree to cool completely before incorporating it into the frosting to avoid ruining the buttercream’s consistency.
  • Cupcakes should be completely cooled before frosting to prevent the buttercream from melting.
  • These cupcakes can be stored in an airtight container for up to 3 days at room temperature or refrigerated for longer freshness.
  • For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
Nutritional Facts (per serving):
  • Calories: 290
  • Total Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 45mg
  • Sodium: 100mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 1g
  • Sugars: 30g
  • Protein: 2g