Lemon Cupcakes with Blueberry Buttercream
These Lemon Cupcakes with Blueberry Buttercream feature a light, citrusy lemon sponge topped with a naturally purple blueberry buttercream made from real blueberry reduction. Bright, fresh, and perfectly balanced, they are ideal for spring and summer gatherings.
Equipment
- Cupcake Pan
- Mixing bowls
- Electric mixer
- Saucepan
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- ½ cup buttermilk
- 1 tsp vanilla extract
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1 cup blueberries (fresh or frozen)
- 1 cup unsalted butter, softened (for frosting)
- 3–4 cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- pinch of salt
Instructions
- Cook blueberries in a small saucepan over medium heat for 8–10 minutes, mashing as they soften. Strain through a fine-mesh sieve, return liquid to pan, and simmer until reduced to 2–3 tablespoons. Cool completely.
- Preheat oven to 350°F (175°C) and line a cupcake pan. Whisk together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add egg, vanilla, lemon juice, and zest, mixing until smooth.
- Alternately add dry ingredients and buttermilk, mixing just until combined. Fill liners ⅔ full and bake 18–22 minutes. Cool completely.
- Beat butter until pale and creamy. Gradually add powdered sugar, blueberry reduction, vanilla, and salt. Whip until light and fluffy.
- Pipe blueberry buttercream onto cooled cupcakes. Garnish with fresh blueberries and lemon zest if desired.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.