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11 Votes

Lemon Blueberry Cupcakes with Lemon Buttercream Frosting

By: dawn
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Description

Chef’s note: if using frozen berries make sure to mix them with a Tablespoon of flour so they don’t sink into the batter. This recipe is also good with any other berry of choice or poppy seeds.

11 Votes

Lemon Blueberry Cupcakes with Lemon Buttercream Frosting

By: dawn
Ingredients
  • 1/2 pound (2 sticks) unsalted butter at room temperature
  • 2 1/2 cups granulated sugar, divided. Set 1/2 cup aside for the lemon simple syrup
  • 4 eggs at room temperature
  • 1/3 cup grated lemon zest (5 lemons)
  • 3 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 cup fresh squeezed lemon juice. Set aside 1/2 cup for simple syrup, 1/4 cup for the frosting
  • 3/4 cup buttermilk, room temperature
  • 1 tsp real vanilla extract
  • 1 1/2 cup of fresh blueberries
Directions
  1. Preheat oven to 350 degrees F.
  2. Line 24 cupcake tins with papers and spray the bottoms with vegetable spray.
  3. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer until light and fluffy, around 5 minutes or more. With the mixer on medium speed, add the eggs, 1 at a time, until fully incorporated. Mix in the lemon zest.
  4. Sift the flour, baking powder and salt in a bowl.
  5. In another bowl, combine the 1/4 cup lemon juice, buttermilk and vanilla.
  6. Add the flour and buttermilk mixtures alternatively to the batter, beginning and ending with the flour. Fold in the blueberries. Fill the cupcake liners a little over half full and bake for 20-25 minutes or until the cakes bounce back when touched.
  7. For the frosting
  8. 2 sticks of butter, softened
  9. 4 cups of powered sugar
  10. 1/4 cup lemon juice
  11. Whip the butter and powdered sugar together, slowly adding in the lemon juice until desired frosting consistency.
  12. Spread or pipe frosting on cupcakes.
Votes: 11

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