Lemon Cupcakes with Blueberry Buttercream
Delightful lemon cupcakes topped with fluffy blueberry buttercream that brighten any occasion.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- ½ cup buttermilk
- 1 tsp vanilla extract
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1 cup blueberries (fresh or frozen)
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- Pinch of salt
Instructions
- Cook the blueberries in a small saucepan over medium heat for 8–10 minutes, mashing as they soften. Strain the mixture through a fine-mesh sieve and reduce the liquid until it’s 2–3 tablespoons. Allow to cool completely.
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Add in the egg, vanilla extract, lemon juice, and lemon zest, mixing until smooth.
- Gradually mix in the dry ingredients and buttermilk alternately until just combined. Fill the liners two-thirds full and bake for 18–22 minutes. Allow to cool completely.
- For the frosting, beat the softened butter until pale and creamy. Gradually mix in the powdered sugar and blueberry reduction, and a pinch of salt until fluffy.
- Pipe the blueberry buttercream onto the cooled cupcakes. Optionally, garnish with fresh blueberries and lemon zest.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving.