Description
These bright and zesty lemon cupcakes are incredibly moist, topped with a vibrant, creamy lemon-blueberry buttercream. A perfect balance of sweet and tart for any occasion.
Ingredients
- For the Lemon Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ½ cup (120ml) buttermilk, room temperature
- ⅓ cup (80ml) vegetable oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- For the Lemon-Blueberry Frosting:
- 1 cup (226g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- ½ cup (75g) fresh blueberries
- 1 tablespoon water
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- For the Lemon Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together eggs, buttermilk, vegetable oil, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand just until combined. Do not overmix.
- Divide batter evenly among prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Transfer cupcakes to a wire rack to cool completely before frosting.
- For the Lemon-Blueberry Frosting:
- In a small saucepan, combine fresh blueberries and 1 tablespoon water. Cook over medium heat, stirring, until blueberries burst and soften (5-7 minutes). Mash gently.
- Strain the puree through a fine-mesh sieve into a small bowl, pressing to extract liquid. Discard solids and let puree cool completely.
- In a large bowl, beat softened butter with an electric mixer until light and fluffy.
- Gradually add sifted powdered sugar, beating until smooth.
- Beat in the cooled blueberry puree, fresh lemon juice, vanilla extract, and a pinch of salt until light, fluffy, and well combined. Adjust consistency with more powdered sugar or a tiny bit of milk/lemon juice if needed.
- Once cupcakes are completely cool, frost them as desired. Garnish with fresh blueberries or lemon zest if desired.
- Prep Time: 30 mins
- Cook Time: 20 mins