Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting

Moist and delicious, Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting are the perfect treat for any spring or summer occasion. These cupcakes feature a zesty lemon flavor complemented with fresh blueberries and a delightful blueberry buttercream that brings a burst of flavor in every bite. Whether for a birthday, picnic, or just because you deserve something sweet, these cupcakes will surely impress.

Why You’ll Love This Recipe

• Bright Flavor: The combination of lemon and blueberries creates a refreshing taste that’s perfect for warm weather.
• Easy to Make: With straightforward steps, this recipe is great for both novice bakers and seasoned pros.
• Perfect for Any Occasion: Whether it’s a family gathering or a casual afternoon tea, these cupcakes are sure to be a hit.
• Homemade Goodness: Using fresh ingredients like lemon juice and blueberries elevates the flavor to another level.
• Customizable Toppings: Feel free to add your favorite toppings or decorations to make them even more special.

Tools and Preparation

Before diving into the delightful process of making these cupcakes, gather your tools. Having everything ready will help you work efficiently.

Essential Tools and Equipment

• Stand mixer or large mixing bowl
• Cupcake pan
• Paper liners
• Small saucepan
• Mesh strainer
• Piping bags

Importance of Each Tool

• Stand mixer or large mixing bowl: A stand mixer makes it easy to cream butter and sugar until fluffy, saving time and effort.
• Cupcake pan: Essential for baking perfectly shaped cupcakes; ensures even cooking throughout.
• Piping bags: Ideal for frosting cupcakes neatly; allows for creative designs.

Ingredients

To create these Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting, gather the following ingredients:

For the Cupcakes

• 1 1/2 C blueberries (fresh or frozen)
• Zest of 1 lemon
• 2 Tbsp lemon juice (freshly squeezed)
• 1/4 C granulated sugar
• 1/4 C unsalted butter (softened)
• 1/2 C granulated sugar
• 2 large eggs
• 1 tsp lemon extract
• Zest of 1 lemon
• 2 Tbsp lemon juice (freshly squeezed)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/4 tsp baking powder
• 1 1/4 C all-purpose flour
• 1/2 C sour cream
• Lemon curd (see notes)

For the Blueberry Buttercream Frosting

• 1 C unsalted butter (softened)
• 3 C powdered sugar
• 3 Tbsp blueberry puree (see above)

How to Make Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting

Step 1: Prepare the Lemon Curd

Prepare the lemon curd ahead of time as directed. Keep it chilled until you’re ready to use it.

Step 2: Make the Blueberry Puree

In a small saucepan, combine:
– Fresh or frozen blueberries (do not thaw if using frozen),
– Lemon zest,
– Lemon juice,
– Sugar.

Cook over medium heat while stirring occasionally. When berries soften, mash them with a potato masher. Cook until thickened. Strain through a mesh strainer into a clean bowl. Cool completely before using in frosting.

Step 3: Preheat the Oven

Preheat your oven to 350°F. Line a standard cupcake pan with nine paper liners.

Step 4: Mix the Batter

In a large bowl or stand mixer:
– Cream together softened butter and sugar until light and fluffy.
– Mix in eggs, lemon extract, zest, and lemon juice. Scrape down the sides as needed.
– Add salt, baking powder, and baking soda.
– Alternate adding flour and sour cream until fully combined with no streaks remaining.

Step 5: Bake the Cupcakes

Divide the batter equally among the prepared liners using a large cookie scoop or filling roughly 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted comes out clean or with just a few moist crumbs. Let cool in the pan until easy to handle before transferring them to a wire rack to cool completely.

Step 6: Core and Fill the Cupcakes

Once cool:
– Core each cupcake without cutting all the way through.
– Fill each cupcake with prepared lemon curd using a piping bag or sandwich bag.

Step 7: Make the Frosting

In a large bowl or stand mixer fitted with paddle attachment:
– Beat softened butter while adding powdered sugar one cup at a time. Scrape down as needed.
– Gradually drizzle in blueberry puree while mixing on high speed until fully combined with no streaks remaining.

Step 8: Frost the Cupcakes

Transfer frosting to a piping bag fitted with your desired tip. Frost cupcakes as desired. Top off with fresh blueberries before serving.

These Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting are sure to be enjoyed by all! Store any leftovers in an airtight container for several days. Enjoy!

How to Serve Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting

Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting are delightful treats that can be enjoyed in various ways. Here are some serving suggestions to enhance your experience.

For Afternoon Tea

• Pair with a selection of herbal teas like chamomile or mint for a refreshing afternoon treat.

At a Picnic

• Pack them in a container with ice packs to keep them cool. Their bright flavors complement the outdoor setting perfectly.

Birthday Parties

• Serve these cupcakes on a decorative platter, topped with fresh blueberries for an eye-catching presentation.

With Ice Cream

• Place a cupcake alongside a scoop of vanilla or lemon sorbet for an indulgent dessert combination.

For Breakfast Treats

• Enjoy them with a cup of coffee or tea as a special morning treat, offering a sweet start to the day.

How to Perfect Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting

Perfecting your Lemon Blueberry Cupcakes is easier than you think! Follow these tips for the best results.

• Use Fresh Ingredients: Fresh blueberries and lemon juice will provide the most vibrant flavor and aroma.
• Don’t Overmix: Mix until just combined to keep your cupcakes light and fluffy. Overmixing can lead to dense cupcakes.
• Cool Completely: Ensure cupcakes are completely cooled before frosting; this prevents the frosting from melting and losing its shape.
• Chill Your Frosting: If your buttercream is too soft, chill it briefly before piping for better texture and control.
• Decorate Thoughtfully: Top each cupcake with additional blueberries or lemon zest for an appealing finish.

Best Side Dishes for Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting

While these cupcakes shine on their own, they pair wonderfully with certain side dishes. Here are some great options to consider.

1. Fruit Salad: A mix of seasonal fruits adds freshness and balances the sweetness of the cupcakes.
2. Yogurt Parfait: Layer yogurt with granola and berries for a creamy, crunchy side that complements the cupcakes.
3. Cheese Platter: Include soft cheeses like brie or goat cheese; their creaminess pairs well with the tartness of lemon.
4. Savory Scones: Offer herb-infused scones as a contrast, making for an interesting flavor combination at brunch.
5. Cucumber Sandwiches: Lightly seasoned cucumber sandwiches provide a refreshing bite that contrasts nicely with the sweet cupcakes.
6. Lemonade: Serve chilled lemonade alongside; its citrus notes will echo those in the cupcakes for harmonious flavor pairing.

Common Mistakes to Avoid

Baking can be tricky, especially when it’s about creating the perfect Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting. Here are some common mistakes to steer clear of:

• Not measuring ingredients accurately: Baking requires precision. Use proper measuring tools to ensure you get the right amounts of flour, sugar, and butter.

• Overmixing the batter: Overmixing can lead to tough cupcakes. Mix until just combined for a light and fluffy texture.

• Skipping the cooling process: Filling warm cupcakes with lemon curd can cause it to melt. Allow your cupcakes to cool completely before filling them.

• Neglecting to chill the blueberry puree: If you don’t allow the blueberry puree to cool, it may melt your frosting. Prepare it ahead of time and chill it while baking.

• Using stale ingredients: Always check the freshness of your baking powder and baking soda. Expired leavening agents can lead to dense cupcakes.

Storage & Reheating Instructions

Refrigerator Storage

• Store cupcakes in an airtight container.
• They will stay fresh for up to 3 days in the refrigerator.
• Keep them separated with parchment paper if stacking.

Freezing Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting

• Wrap each cupcake tightly in plastic wrap.
• Place them in a freezer-safe container or bag.
• They can be frozen for up to 2 months.

Reheating Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting

• Oven: Preheat to 350°F (175°C). Warm cupcakes for about 10 minutes until heated through.
• Microwave: Heat for about 15 seconds per cupcake for a quick warm-up.
• Stovetop: Place on a skillet over low heat for a few minutes, covered, ensuring they don’t dry out.

Frequently Asked Questions

If you’re curious about Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting, here are some common questions answered:

Can I use different fruits in this recipe?

Yes! You can substitute blueberries with raspberries or strawberries for a delightful twist.

How do I make the lemon curd?

You can make lemon curd by cooking lemon juice, sugar, eggs, and butter together until thickened. Chill it before using!

Can I make these cupcakes gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend suitable for baking.

What should I do if my frosting is too runny?

If your frosting is too runny, gradually add more powdered sugar until you reach the desired consistency.

Final Thoughts

These Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting are not only delicious but also versatile! You can customize them by using different fruits or flavors. Perfect for any spring or summer gathering, these treats are sure to impress your guests. Give this recipe a try!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting

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• Author: Saphira
• Total Time: 38 minutes
• Yield: Makes approximately 12 cupcakes 1x

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Description

Indulge in the delightful taste of Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting. These moist, fluffy cupcakes are bursting with zesty lemon flavor and sweet, juicy blueberries, making them the perfect treat for any spring or summer occasion. The blueberry buttercream adds a creamy, fruity finish, ensuring that every bite is a burst of deliciousness. Whether you’re celebrating a birthday, hosting a picnic, or simply treating yourself to something sweet, these cupcakes are sure to impress everyone at the table.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups blueberries (fresh or frozen)
• Zest of 1 lemon
• 2 Tbsp lemon juice (freshly squeezed)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp lemon extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/4 tsp baking powder
• 1 1/4 cups all-purpose flour
• 1/2 cup sour cream
• Lemon curd (see notes)
• 1 cup unsalted butter (softened)
• 3 cups powdered sugar
• 3 Tbsp blueberry puree (see above)

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Instructions

1. Prepare lemon curd ahead of time and chill.
2. Create blueberry puree by cooking blueberries with lemon zest, juice, and sugar until thickened. Strain and cool.
3. Preheat oven to 350°F and line cupcake pan with liners.
4. Cream butter and sugar until fluffy; add eggs, lemon extract, zest, and juice.
5. Mix in salt, baking powder, baking soda; alternate adding flour and sour cream until combined.
6. Fill liners with batter; bake for 16-18 minutes until a toothpick comes out clean. Cool completely.
7. Core cupcakes and fill with chilled lemon curd.
8. For frosting, beat softened butter and powdered sugar; gradually add blueberry puree until smooth.
9. Frost cooled cupcakes with blueberry buttercream and top with fresh blueberries.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (75g)
• Calories: 320
• Sugar: 30g
• Sodium: 130mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg