Description
Moist, fluffy lemon cupcakes topped with naturally colored blueberry buttercream frosting. A fruity, tangy dessert perfect for spring and summer occasions.
Ingredients
For the Lemon Cupcakes:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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½ cup unsalted butter (softened)
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1 cup granulated sugar
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2 large eggs
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2 tbsp fresh lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract
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½ cup buttermilk
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1 cup frozen blueberries (tossed in 1 tbsp flour)
For the Blueberry Jam:
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1 cup frozen blueberries
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2 tbsp granulated sugar
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1 tbsp lemon juice
For the Blueberry Buttercream:
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1 cup unsalted butter (softened)
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3½ cups powdered sugar
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¼ cup blueberry jam (cooled and strained)
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1 tbsp lemon juice
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1 tsp lemon zest
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1–2 tbsp heavy cream
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Pinch of salt
Instructions
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Make the Jam: Simmer blueberries, lemon juice, and sugar for 10–12 min. Strain and cool.
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Prepare Cupcake Batter: Cream butter and sugar. Add eggs, lemon juice/zest, vanilla. Alternate flour mix and buttermilk. Fold in floured blueberries.
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Bake: Preheat oven to 350°F (175°C). Bake for 20–24 min. Cool completely.
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Make Buttercream: Beat butter, add sugar, jam, lemon juice/zest, salt. Adjust texture with cream.
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Assemble: Pipe buttercream onto cooled cupcakes. Garnish with zest or blueberries if desired.
Notes
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Don’t exceed ¼ cup blueberry jam in frosting to prevent separation.
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Frozen blueberries are preferred for structure and color.
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You can freeze unfrosted cupcakes for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 20–24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 115mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg