Lemon Cupcakes with Fresh Blueberry Buttercream
Light, fluffy lemon cupcakes topped with vibrant blueberry buttercream frosting. The perfect balance of tart and sweet flavors in an easy-to-make dessert that's sure to impress.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesfives.com.
Cooking tools:
- Muffin tin
- Cupcake liner
- Food processor
- Blender
- Hand mixer
- Sifter
- Cooling rack
- Piping bag
- Offset spatula
- Cookie scoop
- Toothpick
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 Tablespoon lemon zest
- 6 Tablespoons unsalted butter (room temperature)
- ¾ cup granulated white sugar
- 2 eggs
- ½ cup milk (I used 1% milk)
- 1 teaspoon vanilla extract
- 4 Tablespoons freshly squeezed lemon juice
- ¾ cups fresh blueberries (plus extra for garnish)
- 5½ cups powdered sugar
- 1 stick unsalted butter (room temperature)
- splash of milk (only needed if buttercream consistency is too dry)
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