Lemon Cupcakes with Blueberry Buttercream
Soft and fluffy lemon cupcakes topped with creamy blueberry buttercream, perfectly balanced and full of fresh flavor.
Equipment
- Mixing bowl
- Hand mixer
- Cupcake pan
- Oven
Ingredients
- 1.5 cups all purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 cup butter softened
- 0.75 cup sugar
- 2 eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 0.5 cup milk
- 1 tsp vanilla extract
- 1 cup blueberries
- 0.5 cup butter for frosting
- 2 cups powdered sugar
- 0.33 cup blueberry puree
Instructions
- Preheat oven to 180°C and line a cupcake pan.
- Cream butter and sugar until light and fluffy.
- Add eggs, lemon juice, zest, and vanilla and mix well.
- Combine dry ingredients and mix with milk into batter.
- Fold in blueberries gently.
- Bake for 18 minutes until set.
- Beat frosting ingredients until smooth and frost cooled cupcakes.
Notes
- Do not overmix batter
- Use fresh lemon for best flavor
- Cool cupcakes fully before frosting