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Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting
Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting
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Prep Time:
170 minutes
Cook Time:
40 minutes
Total Time:
265 minutes
Moist lemon cupcakes with vibrant blueberry frosting for a sweet and tangy treat.
Ingredients:
  • 1.5 cups frozen blueberries
  • 2 tablespoons white sugar
  • 1 teaspoon lemon juice
  • 1.75 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup white sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 3 tablespoons lemon juice
  • 1.5 tablespoons lemon zest
  • 0.5 teaspoon vanilla extract
  • 0.667 cup buttermilk, at room temperature
  • 1 tablespoon all-purpose flour
  • 1 cup unsalted butter, softened
  • 2 teaspoons lemon zest
  • 1.5 teaspoons lemon juice
  • 0.125 teaspoon salt
  • 3.5 cups powdered sugar
  • 1 tablespoon heavy cream
Instructions:
  • In a small pot over medium heat, cook frozen blueberries, sugar, and lemon juice until thickened, about 12 minutes, stirring occasionally. Remove from heat.
  • Strain mixture through a fine mesh sieve, pressing out solids to yield about 1/4 cup of jam. Discard solids and chill jam in the fridge until fully cool, around 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C) and line 18 muffin cups with paper liners.
  • Combine flour, baking powder, and salt in a small bowl and whisk until well blended for cupcakes.
  • In a large bowl, cream together sugar and butter until fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla until well combined. Alternate adding flour mixture in 2 batches with buttermilk, mixing until just combined; the batter will be slightly thick.
  • Toss frozen blueberries with flour in a small bowl until coated. Fold coated blueberries into the batter, then carefully spoon the batter into the muffin cups, filling each 3/4 full.
  • Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the centers comes out clean. If needed, bake for an additional 4 to 8 minutes. Allow to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely for about 20 minutes.
  • Once the cupcakes have cooled, take the blueberry jam out of the refrigerator. Measure out 1/4 cup for the frosting and save any leftovers for later.
  • In a large bowl, cream butter until smooth. Mix in 1 cup powdered sugar, lemon zest, lemon juice, and salt until well combined. Stir in 1/4 cup blueberry jam. Incorporate 1 cup powdered sugar and continue mixing until smooth. Gradually add the remaining 1 1/2 cups powdered sugar. Finally, beat in heavy cream until the frosting is fluffy and smooth, about 1 to 2 minutes.
  • Spread a delectable layer of frosting on the cooled cupcakes.

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