Blueberry Lemon Buttercream Cupcakes
Highlighted under: Sugar & Spice Desserts
I absolutely love baking these Blueberry Lemon Buttercream Cupcakes whenever I want to impress my friends or family. The combination of tart lemon and sweet blueberries creates a delightful flavor profile that is utterly addictive. The buttercream frosting is rich but light, making it the perfect topping to complement the moist, fluffy cupcakes. Whether for a special occasion or just because, these cupcakes never fail to bring smiles and happiness. I just can’t get enough of that delicious burst of blueberry in each bite!
Every time I bake these cupcakes, I am reminded of summer days spent picking fresh blueberries. The joyful memories of those adventures pour into every batch I make. I’ve learned that baking with seasonal ingredients not only enhances flavors but also brings a certain warmth to the kitchen. Mixing the blueberries gently into the batter helps avoid mushiness, ensuring that each cupcake is loaded with whole fruit bits.
Another tip I cherish is to use room temperature ingredients for the buttercream. It makes the frosting incredibly smooth and easy to work with. The zing of lemon zest in the frosting adds a refreshing kick that elevates each bite. Trust me, the flavor explosion will make you crave these cupcakes all year round!
Why You Will Love These Cupcakes
- Bright and zesty lemon flavor perfectly balances the sweet blueberries.
- Light and fluffy texture that melts in your mouth.
- An impressive dessert that's surprisingly easy to make.
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries
For the Buttercream Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
Add Eggs and Milk
Beat in the eggs one at a time, followed by the milk and lemon zest until combined.
Combine with Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
Prepare the Buttercream
While the cupcakes cool, beat together the softened butter and powdered sugar until creamy. Add milk, lemon zest, vanilla, and a pinch of salt, mixing until combined.
Frost the Cupcakes
Once the cupcakes are cool, generously frost each with the lemon buttercream frosting.
Pro Tips
- For the best flavor, try to use organic lemons and fresh blueberries if possible. Also, make sure not to overmix the batter to maintain the fluffy texture of the cupcakes.
Questions About Recipes
→ Can I use frozen blueberries instead?
Yes, you can use frozen blueberries; just make sure to fold them in gently to avoid breaking them.
→ How should I store leftover cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
→ Can I make the buttercream ahead of time?
Absolutely! You can prepare the buttercream in advance and store it in the refrigerator. Just let it soften at room temperature before using.
→ Is it possible to use a different flavor of frosting?
Definitely! You can experiment with different flavors of frosting, such as cream cheese or chocolate, to suit your taste.
Blueberry Lemon Buttercream Cupcakes
I absolutely love baking these Blueberry Lemon Buttercream Cupcakes whenever I want to impress my friends or family. The combination of tart lemon and sweet blueberries creates a delightful flavor profile that is utterly addictive. The buttercream frosting is rich but light, making it the perfect topping to complement the moist, fluffy cupcakes. Whether for a special occasion or just because, these cupcakes never fail to bring smiles and happiness. I just can’t get enough of that delicious burst of blueberry in each bite!
Created by: Lina
Recipe Type: Sugar & Spice Desserts
Skill Level: Intermediate
Final Quantity: 12 cupcakes
What You'll Need
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries
For the Buttercream Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- A pinch of salt
How-To Steps
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the milk and lemon zest until combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
Divide the batter evenly among the prepared cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
While the cupcakes cool, beat together the softened butter and powdered sugar until creamy. Add milk, lemon zest, vanilla, and a pinch of salt, mixing until combined.
Once the cupcakes are cool, generously frost each with the lemon buttercream frosting.
Extra Tips
- For the best flavor, try to use organic lemons and fresh blueberries if possible. Also, make sure not to overmix the batter to maintain the fluffy texture of the cupcakes.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 90mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 3g