1. Recipes

How to Make Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting - A Step-by-Step Guide

Indulge in the perfect combination of sweet and tart with these delectable Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting. Bursting with fresh blueberries and zesty lemon, these cupcakes are a delightful treat that's perfect for any occasion. Whether you're hosting a summer soiree, celebrating a birthday, or simply craving a sweet pick-me-up, these cupcakes are sure to delight your taste buds and satisfy your sweet tooth.

The base of these Lemon-Blueberry Cupcakes ...

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Ingredients

  • 1 ½ cups frozen blueberries
  • 2 tablespoons white sugar
  • 1 teaspoon lemon juice
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup white sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 3 tablespoons lemon juice
  • 1 ½ tablespoons lemon zest
  • ½ teaspoon vanilla extract
  • ⅔ cup buttermilk, at room temperature
  • 1 ½ cups frozen blueberries
  • 1 tablespoon all-purpose flour
  • 1 cup unsalted butter, softened
  • 2 teaspoons lemon zest
  • 1 ½ teaspoons lemon juice
  • ⅛ teaspoon salt
  • 3 ½ cups powdered sugar
  • 1 tablespoon heavy cream

Information

  • Prep Time: 2 hrs 50 mins
  • Cook Time: 40 mins
  • Additional Time: 55 mins
  • Total Time: 4 hrs 25 mins
  • Servings: 18
  • Yield: 18 cupcakes

  • Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
  • Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
  • Cream sugar and butter together in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
  • Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
  • Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
  • While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
  • Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
  • Frost cooled cupcakes.

    • Nutrition

    345 cal.

    • Total Fat: 17g
    • Saturated Fat: 10g
    • Cholesterol: 63mg
    • Sodium: 133mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 1g
    • Protein: 2g
    • Potassium: 46mg

    Categories

    Lemon recipes
    Blueberry recipes
    Cupcake recipes
    Buttercream frosting recipes