Table of Contents
why make this recipe
These lemon cupcakes with blueberry buttercream taste fresh and bright. They are quick to make and please a crowd. The lemon and blueberry mix gives a light, sweet flavor that many people like.
introduction
This recipe makes soft lemon cupcakes topped with a creamy blueberry buttercream. The cupcake is tender and lemony. The frosting has real blueberry flavor from a cooked reduction. If you like lemon and blueberry together, try the related blueberry cake with lemon cream cheese frosting for a different presentation.
how to make Lemon Cupcakes with Blueberry Buttercream
Preheat your oven and line a cupcake pan. Mix dry ingredients first, then cream butter and sugar until light. Add the egg, vanilla, lemon juice, and lemon zest. Mix in the dry ingredients and buttermilk a little at a time. Bake until a toothpick comes out clean and let cupcakes cool.
For the frosting, cook the blueberries down and strain to remove seeds. Reduce the liquid to a few tablespoons and cool it fully. Beat butter until pale, then add powdered sugar, the cooled blueberry reduction, vanilla, and a pinch of salt. Whip until fluffy and pipe onto cooled cupcakes. For another lemon-blueberry dessert in cake form, you can try the blueberry lemonade buttermilk cake.
Ingredients :
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- ½ cup buttermilk
- 1 tsp vanilla extract
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1 cup blueberries (fresh or frozen)
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- pinch of salt
Directions :
- Cook blueberries in a small saucepan over medium heat for 8–10 minutes, mashing as they soften. Strain through a fine-mesh sieve, return liquid to pan, and simmer until reduced to 2–3 tablespoons. Cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake pan.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add egg, vanilla, lemon juice, and zest, mixing until smooth.
- Alternately add dry ingredients and buttermilk, mixing just until combined. Fill liners ⅔ full and bake 18–22 minutes. Cool completely.
- Beat butter until pale and creamy. Gradually add powdered sugar, blueberry reduction, vanilla, and salt. Whip until light and fluffy.
- Pipe blueberry buttercream onto cooled cupcakes. Garnish with fresh blueberries and lemon zest if desired.
how to serve Lemon Cupcakes with Blueberry Buttercream
Serve at room temperature so the buttercream is soft. Add a few fresh blueberries or a small lemon twist on top for a pretty look. These cupcakes work well for parties, picnics, or a simple dessert after dinner.
how to store Lemon Cupcakes with Blueberry Buttercream
- At room temperature: store in an airtight container for up to 1 day.
- In the fridge: store in an airtight container for up to 4 days.
- In the freezer: freeze unfrosted cupcakes or frozen frosted ones in a single layer in an airtight container for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
tips to make Lemon Cupcakes with Blueberry Buttercream
- Use room temperature egg and butter for a smooth batter.
- Do not overmix once you add the flour to keep cupcakes tender.
- Cool cupcakes fully before piping frosting to prevent melting.
- If you want a simple meal to go with these cupcakes, serve them after a light main like Greek chicken with lemon rice.
- If your blueberry reduction is very thick, add a little milk to reach a good frosting texture.
variation (if any)
- Swap lemon zest for lime zest for a lime-blueberry version.
- Fold in a few chopped blueberries into the batter for extra fruit in the cake.
- Use cream cheese in part of the frosting (replace half the butter with 4 oz cream cheese) for a tangy finish.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Thaw them first or cook them frozen for the reduction. They work well.
Q: How do I make the frosting less sweet?
A: Use 3 cups powdered sugar instead of 4 and add a pinch more salt. Taste and adjust.
Q: Can I make the cupcakes ahead?
A: Yes. Bake the cupcakes a day ahead and store them un-frosted in an airtight container. Frost them the day you serve.
Q: How do I get a smooth frosting color?
A: Strain the blueberry reduction well and add it slowly to the buttercream. Chill briefly if it gets too soft.
Lemon Cupcakes with Blueberry Buttercream
Ingredients
Method
- Cook blueberries in a small saucepan over medium heat for 8–10 minutes, mashing as they soften. Strain through a fine-mesh sieve, return liquid to pan, and simmer until reduced to 2–3 tablespoons. Cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake pan.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add egg, vanilla, lemon juice, and zest, mixing until smooth.
- Alternately add dry ingredients and buttermilk, mixing just until combined. Fill liners ⅔ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.
- Beat butter until pale and creamy. Gradually add powdered sugar, blueberry reduction, vanilla, and salt. Whip until light and fluffy.
- Pipe blueberry buttercream onto cooled cupcakes. Garnish with fresh blueberries and lemon zest if desired.
