Lemon Blueberry Buttercream Cupcakes

To me, blueberries are the epitome of summer. I know it’s finally summer in Canada when blueberries are being sold by the truckload at the local grocery store and don’t cost an arm and a leg (like they do during the winter season).Blueberries are such a versatile fruit that always inspires me to experiment while baking. I love the pairing of a sweet blueberry with a tart lemon flavour. These cupcakes definitely deliver in that department. I cannot stress how impressed I was with how these cupcakes turned out. They are absolutely delicious. Dense, moist and full of lemon and blueberry flavour. Plus, you really cannot go wrong with rich blueberry buttercream frosting! I honestly can’t wait to make them again for my next summer gathering so I can share these treats with even more people.

I adapted this recipe from Brooke at Baking with Basil. I highly recommend you give them a try very soon!

In a large bowl, whisk together flour, salt and baking powder.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.

Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed.

Beat in zest and vanilla.

Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

Gently fold in your blueberries.

Divide batter evenly among lined cups, filling each three-quarters full. Bake in a 325 degree fahrenheit oven until golden brown and a toothpick inserted in centers comes out clean, about 25 minutes.

Transfer tins to wire racks to cool completely before removing cupcakes.

While your cupcakes are cooling you can make the blueberry buttercream frosting!

In a blender or food processor, puree your blueberries.

I strained a few tablespoons of the puree to get some thinner blueberry juice.

With a mixer, cream the butter on medium speed until smooth.

Add blueberry puree, blueberry juice, vanilla, lemon zest and salt, and mix on medium-low until well-combined.

Looking delicious already!

Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.

Frost with a decorator tip and garnish with a blueberry on top!

I used a 1M tip for this icing.

The bits of pureed blueberry in the frosting are like bursts of sweet fruit.

I can’t get enough of how pretty these cupcakes are!

Happy Summer!

Enjoy!

Lemon Blueberry Buttercream Cupcakes

2016-08-08 11:24:20

Yields 15

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Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

For the lemon cupcakes

1. 3 cups all-purpose flour
2. 1 tbsp baking powder
3. 1/2 tsp salt
4. 1 cup unsalted butter, room temperature
5. 2 cups white sugar
6. 4 large eggs
7. Grated zest of 3 lemons
8. 2 tbsp of fresh lemon juice
9. 1 tsp vanilla
10. 1 cup buttermilk
11. 1 cup blueberries

For the blueberry buttercream frosting

1. 1 cup unsalted butter, softened
2. 1/4 cup blueberry puree
3. 2-3 tbsp blueberry juice (from puree)
4. 1 tsp vanilla
5. 1 tbsp lemon zest
6. pinch of salt
7. 5-6 cups confectioner’s (icing) sugar

Instructions

1. In a large bowl, whisk together flour, salt and baking powder.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
3. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed.
4. Beat in zest and vanilla.
5. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
6. Gently fold in your blueberries.
7. Divide batter evenly among lined cups, filling each three-quarters full. Bake in a 325 degree fahrenheit oven until golden brown and a toothpick inserted in centers comes out clean, about 25 minutes.
8. Transfer tins to wire racks to cool completely before removing cupcakes.
9. While your cupcakes are cooling you can make the blueberry buttercream frosting!
10. In a blender or food processor, puree your blueberries. I strained a few tablespoons of the puree to get some thinner blueberry juice.
11. With a mixer, cream the butter on medium speed until smooth.
12. Add blueberry puree, blueberry juice, vanilla, lemon zest and salt, and mix on medium-low until well-combined.
13. Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.
14. Frost with a decorator tip and garnish with a blueberry on top!

By Claudia's Cookbook

Adapted from Baking with Basil

Adapted from Baking with Basil

Claudia's Cookbook http://www.claudiascookbook.com/