Description
Indulge in the delightful combination of zesty lemon and sweet blueberries with these Lemon Blueberry Cupcakes topped with luscious Blueberry Buttercream Frosting. Perfect for spring and summer gatherings, these moist cupcakes feature a refreshing lemon curd filling that elevates their flavor profile.
Ingredients
Scale
- 1 1/2 cups blueberries (fresh or frozen)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup granulated sugar (plus additional for blueberry puree)
- 1/4 cup softened unsalted butter
- 2 large eggs
- 1 teaspoon lemon extract
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 cup sour cream
- Blueberry puree for frosting
Instructions
- Make lemon curd ahead of time and chill.
- Prepare blueberry puree by cooking blueberries with lemon zest, juice, and sugar until thickened; strain and cool.
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixer, cream butter and sugar until light; add eggs, lemon extract, zest, and juice.
- Mix in salt, baking powder, baking soda, then alternate adding flour and sour cream until combined.
- Fill liners two-thirds full and bake for 16–18 minutes; let cool completely.
- Core cooled cupcakes and fill with chilled lemon curd using a piping bag.
- For frosting, beat softened butter with powdered sugar until fluffy; drizzle in blueberry puree until combined.
- Frost each cupcake generously with the blueberry buttercream.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 260
- Sugar: 26g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Use fresh blueberries for the best flavor but frozen blueberries can be substituted directly without thawing. For a twist on the frosting, try adding different fruit purees to customize your flavor.