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Growing up in Chicago, my kitchen was always filled with the comforting aroma of freshly baked goods. My babcia, or grandmother, was a magician with flour and sugar, and her kitchen was my playground. One of my fondest memories is of her teaching me how to make the perfect cupcake, a skill that has come in handy more times than I can count. Today, I’m excited to share a recipe that combines my love for tangy citrus and sweet berries: lemon cupcakes with blueberry buttercream. This delightful treat is a nod to my Polish-American roots, with a modern twist that my family absolutely adores.
These lemon cupcakes with blueberry buttercream are a burst of sunshine on a plate, perfect for any occasion or just because. The zesty lemon flavor pairs beautifully with the sweet, creamy blueberry buttercream, creating a dessert that’s both refreshing and indulgent. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your household.
Why You’ll Love This Recipe
These lemon cupcakes with blueberry buttercream are not only delicious but also incredibly easy to make. The cupcakes are light, fluffy, and bursting with lemony goodness, while the buttercream is rich and packed with the natural sweetness of blueberries. Plus, they’re a great way to incorporate some fruit into your dessert, making them a slightly healthier option for those with a sweet tooth. If you’re looking for a dessert that’s both impressive and simple to prepare, this is it!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup unsalted butter, softened (for buttercream)
- 3 cups powdered sugar (for buttercream)
- 1/4 cup blueberry puree (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon juice and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
- For the blueberry buttercream, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth.
- Mix in the blueberry puree and vanilla extract until well combined.
- Pipe or spread the blueberry buttercream onto the cooled cupcakes.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best results, make sure your butter is at room temperature before starting. This will ensure that it creams properly with the sugar, giving your cupcakes a light and fluffy texture. If you’re using frozen blueberries, be sure to thaw and drain them well to avoid excess moisture in the buttercream. Lastly, don’t overmix the batter once you’ve added the dry ingredients; this can lead to dense cupcakes.
Amazon Affiliate Cooking Tools
When I make these lemon cupcakes with blueberry buttercream, a few simple tools always make prep faster and cleaner. My go-to tool is a Silicone Utensils Set for mixing the batter without scratching my bowls. And for achieving that perfect, smooth buttercream, I rely on my trusty MOSFiATA 8″ Professional Chef’s Knife to finely chop the lemon zest. These tools make baking a breeze and ensure consistently great results every time.
Variations and Substitutions
If you’re looking to switch things up, try adding a teaspoon of poppy seeds to the cupcake batter for a delightful crunch. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. If blueberries aren’t your favorite, raspberries make a fantastic alternative for the buttercream.
Serving Suggestions
These lemon cupcakes with blueberry buttercream are perfect for a summer picnic or a cozy afternoon tea. Serve them with a refreshing glass of iced tea or a cup of your favorite coffee for a delightful treat. They also make a beautiful addition to any dessert table, especially when garnished with fresh berries or a sprinkle of lemon zest.
FAQs
Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them with the buttercream just before serving for the best texture.
What if my buttercream is too runny? If your buttercream is too runny, try adding more powdered sugar, a tablespoon at a time, until you reach the desired consistency. Ensure your butter isn’t too warm, as this can also affect the texture.
Final Thoughts
These lemon cupcakes with blueberry buttercream are a delightful way to bring a little sunshine into your kitchen. I hope you enjoy making and sharing them with your loved ones as much as I do. Remember, the best recipes are made with love and laughter, so don’t be afraid to get a little messy and have fun in the kitchen!
👉 I hope you loved making these lemon cupcakes with blueberry buttercream—they’re like a sweet, tangy hug from the kitchen. If you’re in the mood for more delicious desserts, why not try my Classic Apple Cake, Chocolate Chip Cookies, or Raspberry Swirl Cheesecake? Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Lemon Cupcakes Blueberry Buttercream: 7 Sweet Recipes
Deliciously tangy lemon cupcakes topped with sweet blueberry buttercream, perfect for any occasion.
Keep the screen of your device on while you follow the steps.
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon juice and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.