Get ready to enjoy a delicious treat with these Lemon Blueberry Cupcakes! Bursting with zesty lemon flavor and sweet blueberries, they are perfect for any occasion.
Why You'll Love Them
These cupcakes are not only light and fluffy but also topped with a creamy blueberry buttercream that is simply irresistible. Trust me, you’ll love the combination of flavors!
Baking Tips
Remember not to overmix the batter when adding the blueberries—this part’s so satisfying! You want them to stay plump for that delightful burst in every bite.
Ingredients
- For the cupcakes:
-
-
-
-
-
-
-
-
-
-
-
-
-
-
- For the buttercream:
-
-
-
-
-
-
-
Instructions
- Make the cupcakes:
-
Step 1- Preheat the oven: Preheat the oven to 350°F. Line two standard muffin tins with 15 paper liners.
-
Step 2- Combine dry ingredients: In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
-
Step 3- Mix wet ingredients: In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugars until fluffy and very well combined, about 3 minutes. Scrape down the bottom and sides of the bowl. On medium-low speed, add the egg and yolk and beat until combined, scraping down the bowl as needed. Combine the buttermilk, lemon zest, and lemon juice. Add in the flour mixture and buttermilk mixture in alternating batches, starting and ending with the flour, mixing until just combined.
-
Step 4- Add blueberries: In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour. Add into the batter and fold with a spatula until combined. Be very careful not to overmix, as that will create dense and gummy cupcakes.
-
Step 5- Bake the cupcakes: Divide the batter among the prepared muffin tins, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
- Make the buttercream:
-
Step 6- Puree blueberries: Using a blender, immersion blender, or food processor, puree the blueberries. Pass the pureed blueberries through a fine mesh strainer and into a medium bowl to remove the skins. Set aside.
-
Step 7- Mix buttercream ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt and vanilla and beat on medium for 1 minute.
-
Step 8- Color the buttercream: Remove half of the buttercream to a bowl and add the blueberry puree gradually until the buttercream is well-colored and flavored but not too thin. If the buttercream does get too thin, add more powdered sugar to thicken.*
-
Step 9- Finish buttercream: To the plain buttercream, add the cream and beat until well combined.
- Swirled Piping:
-
Step 10- Prepare piping bag: In a large piping bag fitted with a decorative tip (such as the Ateco #846), use a spoon to scoop the plain frosting into one section of the bag, using your finger on the outside of the bag to help scrape it off. Repeat with the blueberry frosting. Ensure you're aligning the frosting so it starts at the same place in the bag. Don't worry if the colors touch each other.
-
Step 11- Pipe cupcakes: Squeeze the bag to slightly blur the colors together for a watercolor type effect. Twist the bag and squeeze out a test pipe to ensure the colors are coming out evenly before piping onto your cupcakes. Garnish frosted cupcakes with lemon zest.
-
Step 12- Serve or store: Serve or store at room temperature for up to 1 day, or in the fridge for up to 3 days. Let come to room temperature before serving.
Nutrition
- Calories: 220, Fat: 9g, Carbs: 34g, Protein: 2g
Cooking techniques
Beating the butter and sugars until fluffy incorporates air, which makes the cupcakes light and airy. Alternating wet and dry ingredients helps keep the batter from becoming too dense.
Variations or substitutions
You can substitute almond extract for vanilla for a different flavor profile. For a dairy-free version, use plant-based butter and non-dairy milk.
Storage tips
Keep the cupcakes in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. They taste best when allowed to come to room temperature before serving.
Notes
Make sure to measure your flour correctly for the best results. Too much flour can lead to dry cupcakes!
