Lemon Blueberry Cupcakes
User Reviews
4.6
34 reviews
Excellent
Lemon Blueberry Cupcakes
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Lemon Blueberry Cupcakes are perfectly tender and moist with tons of fresh lemon and blueberry flavors, plus an easy swirled buttercream that will impress everyone!
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Ingredients
For the cupcakes:
- 1 3/4 cups all-purpose flour measured correctly, 222 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 unsalted butter at room temperature, stick, 113 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup brown sugar lightly packed, (50 grams
- 1 egg at room temperature, large plus one yolk
- 1 cup buttermilk at room temperature, 240 ml
- 1 tablespoon lemon zest fresh
- 2 tablespoons lemon juice fresh
- 3/4 cup blueberries fresh or frozen, (115 grams
- 2 tablespoons all-purpose flour 16 grams
For the buttercream:
- 3/4 cup blueberries thawed and drained if frozen, fresh or frozen, (115 grams
- 3 cups powdered sugar sifted, 306 grams
- 2 unsalted butter at room temperature, sticks (227 grams
- 1/4 teaspoon salt fine
- 2 teaspoons vanilla extract pure
- 1 to 2 tablespoons heavy cream or whipping cream
- lemon to garnish, zest
Instructions
Make the cupcakes:
- Preheat the oven to 350°F. Line two standard muffin tins with 15 paper liners.
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugars until fluffy and very well combined, about 3 minutes. Scrape down the bottom and sides of the bowl. On medium-low speed, add the egg and yolk and beat until combined, scraping down the bowl as needed. Combine the buttermilk, lemon zest, and lemon juice. Add in the flour mixture and buttermilk mixture in alternating batches, starting and ending with the flour, mixing until just combined.
- In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour. Add into the batter and fold with a spatula until combined. Be very careful not to overmix, as that will create dense and gummy cupcakes.
- Divide the batter among the prepared muffin tins, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Make the buttercream:
- Using a blender, immersion blender, or food processor, puree the blueberries. Pass the pureed blueberries through a fine mesh strainer and into a medium bowl to remove the skins. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt and vanilla and beat on medium for 1 minute.
- Remove half of the buttercream to a bowl and add the blueberry puree gradually until the buttercream is well-colored and flavored but not too thin. If the buttercream does get too thin, add more powdered sugar to thicken.*
- To the plain buttercream, add the cream and beat until well combined.
Swirled Piping:
- In a large piping bag fitted with a decorative tip (such as the Ateco #846), use a spoon to scoop the plain frosting into one section of the bag, using your finger on the outside of the bag to help scrape it off. Repeat with the blueberry frosting. Ensure you’re aligning the frosting so it starts at the same place in the bag. Don’t worry if the colors touch each other.
- Squeeze the bag to slightly blur the colors together for a watercolor type effect. Twist the bag and squeeze out a test pipe to ensure the colors are coming out evenly before piping onto your cupcakes. Garnish frosted cupcakes with lemon zest.
- Serve or store at room temperature for up to 1 day, or in the fridge for up to 3 days. Let come to room temperature before serving.
Notes
- *If desired, add a few drops of purple food coloring to enhance the pretty color of the blueberry portion of the buttercream frosting.
- If desired, add a few drops of
- purple food coloring
- to enhance the pretty color of the blueberry portion of the buttercream frosting.
Genuine Reviews
User Reviews
Overall Rating
4.6
34 reviews
Excellent
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