Lemon Cupcakes with Blueberry Buttercream is a delightful dessert that will brighten any occasion, offering a perfect balance of zesty citrus and sweet, subtly fruity frosting, making it an ideal choice for celebrations or a simple treat. This recipe is incredibly useful as it simplifies the process of creating bakery-quality cupcakes at home, ensuring a delicious outcome every time.
Key Ingredients for Lemon Cupcakes with Blueberry Buttercream
For the Lemon Cupcakes:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon finely grated lemon zest (from about 2-3 lemons)
- 2 tablespoons fresh lemon juice
- 1 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
For the Blueberry Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup pureed fresh or frozen blueberries (thawed, then pureed and strained to remove seeds)
- 2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
How to Make Lemon Cupcakes with Blueberry Buttercream
Whip up these delightful Lemon Cupcakes with Blueberry Buttercream for an incredibly easy, bursting-with-flavor treat that’s both satisfying and surprisingly simple to make. The light and airy lemon cake pairs perfectly with the vibrant, creamy blueberry frosting. Expect a total preparation and baking time of approximately 45-55 minutes, making it a perfect weekend project or weeknight indulgence.
Step-by-Step Instructions
For the Lemon Cupcakes:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups thoroughly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (stand mixer or hand mixer), beat the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavor: Beat in the eggs one at a time, mixing well after each addition. Stir in the finely grated lemon zest and fresh lemon juice until incorporated.
- Combine Wet Ingredients: In a small bowl or liquid measuring cup, whisk together the buttermilk and vanilla extract.
- Alternate Adding Dry and Wet: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix. Scrape down the sides of the bowl as needed.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
For the Blueberry Buttercream:
- Cream Butter: In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy and smooth.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, about a cup at a time, mixing on low speed until just combined. Then, increase the speed to medium-high and beat until smooth and well incorporated.
- Incorporate Blueberry Puree: Add the pureed blueberries, milk or cream, vanilla extract, and a pinch of salt.
- Beat Until Fluffy: Beat on medium-high speed for 2-3 minutes until the buttercream is light, fluffy, and the color is a vibrant, appealing blue. If the frosting is too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add a little more powdered sugar.
- Frost Cupcakes: Once the lemon cupcakes are completely cool, generously frost them with the blueberry buttercream using a piping bag or a spatula.
Why You’ll Love This Lemon Cupcakes with Blueberry Buttercream
You’ll absolutely adore these Lemon Cupcakes with Blueberry Buttercream for their bright, sunny flavor profile that’s a welcome departure from more traditional, heavier desserts. The tender, zesty lemon cake offers a refreshing burst of citrus, beautifully complemented by the sweet, subtly tart blueberry buttercream, creating a harmonious flavor combination that’s simply irresistible. Making these at home offers a fantastic cost-saving benefit compared to purchasing gourmet cupcakes, as you control the quality of ingredients while enjoying a truly delicious homemade treat. Imagine the delightful surprise of your loved ones when you present them with these vibrant, flavorful cupcakes, a testament to your baking skills and thoughtful gesture.
These Lemon Cupcakes with Blueberry Buttercream are a testament to how simple ingredients can create an extraordinary dessert experience. The visual appeal of the pastel blueberry frosting atop the golden lemon cake is just the beginning; the taste is even more captivating, evoking warm sunshine and fresh berries. Unlike a plain vanilla cupcake, this recipe offers a sophisticated yet approachable flavor, making it perfect for any occasion, from casual gatherings to special celebrations. So, why not ditch the bakery box and embrace the joy of creating something truly special? Give these lemon cupcakes with blueberry buttercream a try at home and discover your new favorite dessert!
Storing and Reheating Tips
Storing Lemon Cupcakes with Blueberry Buttercream:
- Refrigeration for Buttercream: Because the buttercream contains dairy, it’s best to store frosted cupcakes in an airtight container in the refrigerator.
- Chilled Cupcakes: They will stay fresh in the refrigerator for up to 3-4 days.
- Bring to Room Temperature: Before serving chilled cupcakes, allow them to sit at room temperature for about 15-30 minutes. This will ensure the cake is tender and the buttercream is soft and spreadable.
- Unfrosted Cupcakes: If you have unfrosted cupcakes, they can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
Freezing:
- Freeze Unfrosted Cupcakes: For best results, freeze unfrosted cupcakes. Wrap them individually in plastic wrap, then place them in a freezer-safe airtight container or bag.
- Freezing Buttercream: You can also freeze leftover blueberry buttercream. Place it in an airtight container or a freezer bag, pressing out as much air as possible.
- Thawing: To thaw unfrosted cupcakes, remove them from the freezer and let them come to room temperature. To thaw buttercream, refrigerate it overnight, then let it soften at room temperature before re-whipping.
Reheating:
- These cupcakes are best enjoyed at room temperature and do not require reheating. However, if they have been refrigerated and you wish to quickly soften the buttercream, you can place them in a slightly warmed oven (around 200°F / 95°C) for just a couple of minutes, keeping a very close eye on them to prevent over-baking or melting the frosting.
Final Thoughts
These Lemon Cupcakes with Blueberry Buttercream are a beautiful symphony of vibrant flavors and cheerful colors, perfect for any occasion that calls for a sweet celebration. Encourage yourself to bake these at home; the joy of creating such delightful treats is as rewarding as their delicious taste!
Lemon Cupcakes with Blueberry Buttercream
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups thoroughly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, 0.5 teaspoons salt
- In a large bowl, using an electric mixer (stand mixer or hand mixer), beat the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.1 cup unsalted butter, softened, 2 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the finely grated lemon zest and fresh lemon juice until incorporated.1 tablespoon finely grated lemon zest, 2 tablespoons fresh lemon juice
- In a small bowl or liquid measuring cup, whisk together the buttermilk and vanilla extract.1 cup buttermilk, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix. Scrape down the sides of the bowl as needed.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting.
- In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy and smooth.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about a cup at a time, mixing on low speed until just combined. Then, increase the speed to medium-high and beat until smooth and well incorporated.4 cups powdered sugar, sifted
- Add the pureed blueberries, milk or cream, vanilla extract, and a pinch of salt.0.25 cup pureed fresh or frozen blueberries, 2 tablespoons milk or heavy cream, 0.5 teaspoon vanilla extract, 1 pinch salt
- Beat on medium-high speed for 2-3 minutes until the buttercream is light, fluffy, and the color is a vibrant, appealing blue. If the frosting is too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add a little more powdered sugar.
- Once the lemon cupcakes are completely cool, generously frost them with the blueberry buttercream using a piping bag or a spatula.