Description
Lemon Cupcakes with Blueberry Buttercream are a delightful fusion of zesty lemon and fresh blueberries, making them the perfect treat for any occasion. These light and fluffy cupcakes topped with creamy blueberry buttercream not only please the palate but also make for an eye-catching dessert. Whether for a birthday celebration, casual gathering, or just a sweet afternoon snack, these cupcakes are sure to impress family and friends alike.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- 1 lemon (zest and juice)
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup blueberries (fresh or thawed from frozen)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely before frosting.
- For the Blueberry Buttercream: Beat softened butter until creamy, gradually add powdered sugar while mixing on low speed, then fold in mashed blueberries until smooth.
- Frost cooled cupcakes generously with blueberry buttercream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg