Lemon Blueberry Cupcakes with Blueberry Buttercream

Get the recipe for these sweet lemon blueberry cupcakes with blueberry buttercream frosting. They are a perfect summer treat!

Get the recipe for these sweet lemon blueberry cupcakes with blueberry buttercream frosting. They are a perfect summer treat!

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I’m so excited to finally share these Lemon Blueberry Cupcakes with Blueberry Buttercream with you today! I have to confess- since remodeling our kitchen, I haven’t done a ton of baking. However, this gave me the perfect excuse to get back in the swing of things! And since July was National Blueberry Month, I knew I wanted to use the seasonal fruit in my recipe, so I devised these Lemon Blueberry Cupcakes with Blueberry Buttercream!

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The Lemon Blueberry Cupcakes come from a modified version of Martha Stewart’s Lemon Meringue Cupcake recipe. It is my go-to lemon cake recipe, with some changes I have made over time. The blueberries are a perfect tangy addition to these creamy cupcakes! The Blueberry Buttercream is based on my own personal buttercream recipe. The blueberry puree takes the place of the heavy cream I usually add to my frosting (and I’ve also made it with raspberry, strawberry, and blackberry puree- yum!).

I hope you enjoy these fun summer treats! I know my family did!

Lemon Blueberry Cupcakes with Blueberry Buttercream Get the recipe for these sweet lemon blueberry cupcakes with blueberry buttercream frosting. They are a perfect summer treat!

Lemon Blueberry Cupcakes

Ingredients:

  • 3 cups self-rising flour ( I love White Lily Self-Rising Flour) or 3 cups all-purpose flour + 1 tbsp baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • Finely grated zest of 3 lemons (about 3 tablespoons), plus 4 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup of Milk
  • 1 cup of fresh blueberries

*Some cupcake ingredients adapted from Martha Stewart’s Lemon Meringue Cupcakes

Directions: 

1. Preheat oven to 325 degrees. Prepare standard cupcake pan with liners.

2. In a separate bowl, mix flour (or flour + baking powder) and salt. Set aside.

3. In the bowl of your stand mixer, cream together butter and sugar until fluffy. I prefer the paddle attachment for this recipe.

4. Add eggs one at a time until combined. Once mixed, add zest, lemon juice, and vanilla extract. Mix until incorporated. Use spatula to scrape sides of the bowl until batter is well combined.

5. Slowly add a cup of milk. Mix until combined.

6. Gently fold in blueberries using a spatula.

7. Add batter to cupcake pan until tins are 3/4 full. Bake for 20-25 minutes.

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Blueberry Buttercream

Ingredients:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 lbs confectioners sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup of blueberry puree

Get the recipe for these sweet lemon blueberry cupcakes with blueberry buttercream frosting. They are a perfect summer treat!

Directions:

To make blueberry puree: place 1 cup of blueberries in your blender or food processor.

1. Cream butter in your stand mixer using paddle attachment until fluffy.

2. Add 1/2lb. of the confectioner’s sugar (1/4 of the bag). Mix until creamy.

3. Next, add vanilla extract until combined. Add another 1/2lb of the confectioner’s sugar. Mix until grains of frosting begin to form.

4. Add 1/4 cup of the blueberry puree and mix until creamy. Alternate between the remaining confectioner’s sugar and blueberry puree until you achieve the desired consistency. It is okay to not use all of it! You are looking for a peanut butter consistency for optimal frosting.

5. Once cupcakes are cooled, frost using the tip of your choice and a frosting bag. I used the giant closed star tip from Bake it Pretty.

Get the recipe for these sweet lemon blueberry cupcakes with blueberry buttercream frosting. They are a perfect summer treat!

Get the recipe for these sweet lemon blueberry cupcakes with blueberry buttercream frosting. They are a perfect summer treat!

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