Lemon Cupcakes with Fresh Blueberry Buttercream

Lemon Cupcakes with Fresh Blueberry Buttercream

recipesfives.com

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.

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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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