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Lemon Cupcakes with Blueberry Buttercream

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Bright and zesty lemon cupcakes topped with luscious blueberry buttercream for a delightful treat.

Ingredients

Scale
  • 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 (1% or dairy-free alternative)
  • 1 teaspoon vanilla extract
  • 4 Tablespoons freshly squeezed lemon juice
  • ¾ cups fresh blueberries (plus extra for garnish)
  • 5½ cups powdered sugar
  • 1 stick unsalted butter (room temperature)
  • 1 teaspoon vanilla extract (for buttercream)
  • Splash of milk (only if needed for buttercream consistency)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. Combine the flour and baking powder in a mixing bowl.
  3. Cream the room temperature unsalted butter and granulated sugar until creamy and light.
  4. Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract.
  5. Mix in the milk, lemon juice, and lemon zest until just combined.
  6. Fold in the dry ingredients gently until just mixed.
  7. Add the fresh blueberries and gently fold them in.
  8. Fill the cupcake liners about two-thirds full.
  9. Bake for 18-20 minutes until a toothpick comes out clean.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Top with extra fresh blueberries and a sprinkle of lemon zest for an eye-catching presentation.

Nutrition

Keywords: lemon cupcakes, blueberry buttercream, dessert, baking, sweet treat

Find it online: https://pureproteinbites.com/lemon-cupcakes-with-blueberry-buttercream-recipe/