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Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting

Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting

Cost $12, save $15

Source: Recommended by CookPal

  • 40 Min
  • 18 Servings
  • $12

INGREDIENTS

  • Cupcake Batter

    • 1 ¾ cups all-purpose flour
    • 2 teaspoons baking powder
    • 🧂 ½ teaspoon salt
    • 1 cup white sugar
    • 🧈 ½ cup unsalted butter, softened
    • 🥚 2 large eggs, at room temperature
    • 3 tablespoons lemon juice
    • 1 ½ tablespoons lemon zest
    • ½ teaspoon vanilla extract
    • ⅔ cup buttermilk, at room temperature
    • 1 ½ cups frozen blueberries
    • 1 tablespoon all-purpose flour

  • Blueberry Jam

    • 1 ½ cups frozen blueberries
    • 2 tablespoons white sugar
    • 1 teaspoon lemon juice

  • Buttercream Frosting

    • 🧈 1 cup unsalted butter, softened
    • 2 teaspoons lemon zest
    • 1 ½ teaspoons lemon juice
    • 🧂 ⅛ teaspoon salt
    • 3 ½ cups powdered sugar
    • 1 tablespoon heavy cream

STEPS

1

Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened.

2

Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; refrigerate until completely cool.

3

Preheat oven to 350°F (175°C); line 18 muffin cups with paper liners.

4

Whisk flour, baking powder, and salt together in a small bowl.

5

Cream sugar and butter until light and fluffy. Beat in eggs one at a time, then mix in lemon juice, zest, and vanilla. Alternate flour mixture with buttermilk until combined.

6

Toss berries with flour to coat and fold into batter. Spoon batter into muffin cups, filling ¾ full.

7

Bake cupcakes for 20 minutes; test with a toothpick, and continue baking for another 4-8 minutes if needed. Cool completely on a wire rack.

8

Prepare frosting: Beat butter until smooth, add powdered sugar, lemon zest, juice, and salt, then mix in blueberry jam. Add more sugar and heavy cream as needed, beating until fluffy.

9

Frost cooled cupcakes with prepared buttercream.

NUTRIENTS

Per 1 serving

🔥

345

Calories

  • 2
    Protein
  • 49
    Carbs
  • 17
    Fats

💡 Frozen blueberries work great and are available year-round.Use a piping bag for a polished frosting finish.Ensure cupcakes are fully cooled before frosting to avoid melting.