Delicious Lemon Cupcakes with Fresh Blueberry Buttercream – A Must-Bake Treat for Summer
Lemon cupcakes with fresh blueberry buttercream are the ultimate summer dessert. The bright citrus flavors of lemon combined with the sweet, slightly tart taste of fresh blueberries create a delicious balance of taste and texture. These cupcakes are soft, fluffy, and incredibly moist, making them a delightful treat for warm-weather gatherings or a simple afternoon indulgence.
The fresh blueberry buttercream is made from real blueberries, giving it a stunning natural color and rich, fruity flavor. Paired with the zesty lemon cupcakes, the buttercream enhances every bite with a smooth, creamy finish. This recipe is easy to follow and perfect for both beginners and experienced bakers alike. Whether you’re making these for a party, special occasion, or just because, these light and fruity cupcakes will quickly become a summertime favorite.
Quick Recipe Highlights
- Flavor Profile: A perfect balance of zesty lemon and sweet, fruity blueberries.
- Texture: Light, airy cupcakes complemented by creamy, smooth buttercream.
- Aroma: Fresh citrus and vanilla undertones make these cupcakes irresistible.
- Visual Appeal: Golden cupcakes topped with naturally purple buttercream create a stunning presentation.
- Skill Level Needed: Medium – requires basic baking skills with some frosting piping.
- Special Equipment: Stand mixer, piping bag, muffin tin, and zester.
The Recipe
Lemon Cupcakes with Fresh Blueberry Buttercream
Serves: 12 cupcakes
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Kitchen Equipment Needed
- Mixing bowls
- Stand or hand mixer
- Muffin tin
- Paper liners
- Whisk
- Zester
- Spatula
- Piping bag
Ingredients
For the Lemon Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup buttermilk
For the Fresh Blueberry Buttercream:
- 1/2 cup fresh blueberries
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
Directions
Making the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Using a mixer, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the flour mixture.
- Fill each cupcake liner about 3/4 full and bake for 16-18 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before frosting.
Preparing the Blueberry Buttercream:
- In a small saucepan, heat the blueberries over medium heat until they burst and release their juices, about 5 minutes.
- Strain the juice through a fine mesh sieve and let it cool.
- In a mixing bowl, cream the butter until smooth and fluffy.
- Gradually add the powdered sugar, mixing well between additions.
- Mix in the vanilla extract, lemon juice, and salt.
- Slowly add the cooled blueberry juice until the desired consistency and color are achieved.
- Pipe the buttercream onto the cooled cupcakes and enjoy!
Recipe Notes
- Use fresh lemons for the best flavor bouquet.
- If you prefer a stronger blueberry taste, increase the blueberry reduction slightly.
- Store cupcakes in an airtight container for up to 3 days.
