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Lemon Cupcakes with Blueberry Buttercream

Lemon Cupcakes with Blueberry Buttercream for Sunny Days

Delightful Lemon Cupcakes topped with creamy Blueberry Buttercream, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 10 minutes
Total Time 46 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Substitute with gluten-free flour for gluten-free option.
  • 1 tsp baking powder Acts as a leavening agent.
  • 1 tbsp lemon zest Essential for flavor.
  • 1/2 cup unsalted butter Should be at room temperature.
  • 3/4 cup granulated sugar Can be replaced with coconut sugar.
  • 2 large eggs Room temperature for better mixing.
  • 1/2 cup milk 1% or whole; can use almond or oat milk.
  • 1 tsp vanilla extract Omit for pure lemon cupcakes.
  • 2 tbsp freshly squeezed lemon juice Bottled juice is not recommended.
For the Blueberry Buttercream
  • 1 cup fresh blueberries Used for frosting and garnish.
  • 2 cups powdered sugar Adjust for preferred sweetness.
  • 1/2 cup unsalted butter More for buttercream, room temperature.
  • 1 tsp vanilla extract Enhances frosting flavor.
  • 1 tbsp milk Use as needed for texture.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Cupcake pan
  • Piping bag
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and lemon zest.
  3. Cream the butter and sugar in a large bowl using an electric mixer for about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Gradually mix the dry ingredients into the creamed mixture until just combined.
  6. Mix in the milk, vanilla extract, and lemon juice until the batter is smooth.
  7. Fill cupcake liners about three-quarters full with batter.
  8. Bake for about 16 minutes or until a toothpick comes out clean.
  9. Cool cupcakes in the pan for a few minutes, then transfer to a wire rack.
  10. Cream butter with powdered sugar until just combined for the frosting.
  11. Gently puree the blueberries and mix into the frosting until smooth.
  12. Pipe the blueberry buttercream onto cooled cupcakes.
  13. Garnish with additional blueberries and serve.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for best results. Avoid overmixing to keep cupcakes light and fluffy.

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