Lemon Blueberry Cupcakes with Lemon Buttercream Frosting

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I came across this recipe from The Recipe Critic about a year ago. I instantly fell in love with a new cupcake recipe. These cupcakes are filled with fresh blueberries and lemon juice. It makes the perfect cupcake for a Summer party or any special occasion. Hope you give them a try. Enjoy!

Ingredients

Vanilla Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt (if using unsalted butter)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • zest of one lemon
  • 2 Tablespoons lemon juice
  • 1 cup fresh blueberries

Lemon Buttercream Frosting:

  • 1 cup (2 sticks) butter, softened
  • 2 1/2 cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 Tablespoon lemon juice
  • 1 Tablespoon heavy whipping cream
  • extra blueberries, for topping

Cupcake Directions

Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake liners. Set aside. In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt, if not using salted butter. Set aside. Using a stand mixer or electric mixer, beat the eggs and sugar until light and creamy, about 2 minutes. Add the butter and vanilla and beat until well blended. Next, beat in the dry ingredients until mixed. Do not over mix. Add the sour cream, lemon zest, and lemon juice and beat until smooth. Then fold in the blueberries. Do not use the mixer. Fill each liner about 3/4 of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool before frosting.

Frosting Directions

Using a stand mixer or electric mixer, beat the softened butter until smooth and creamy, about 30 seconds to a minute. Add in the powdered sugar, vanilla extract, lemon juice, and heavy cream. Beat for 3 minutes, increasing to high speed. Add in more cream if needed for spreading consistency. Frost the cupcakes using a knife or piping bag. Top each cupcake with a blueberry. Store in an airtight container for up to 5 days. Enjoy!