LEMON CUPCAKES WITH FRESH BLUEBERRY BUTTERCREAM

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These Lemon Cupcakes with Fresh Blueberry Buttercream are a MUST bake this Summer!

I wrote a Summer Baking Bucket list waaaaay back in June and I’m finally starting to check some things off! What can I say…? With distractions like beach weekends, best friend reunions, birthday parties, ice cold beers and baseball games, it’s easy for a girl to fall into the rabbit hole of procrastination.

But August? August is all about making things happen. August is all about making making magic happen. In our kitchens and on our tables!

… and maybe just a few more beach days. But first: CUPCAKES!

These Lemon Cupcakes with Fresh Blueberry Buttercream are a MUST bake this Summer!

These Lemon Cupcakes with Fresh Blueberry Buttercream have been a dream of mine for months now. They’re lucky #7 on my baking bucket list, and they’re EVERYTHING a blueberry loving gal (or guy) could ask for. The fluffy cupcakes are bright and perky thanks to fresh lemon juice, zest, and lemon extract… and the blueberry frosting?! It’s amazing AF. It’s sweet, beautiful, and colored 100% naturally with fresh blueberries. No food coloring here, thank you very much!

If you really wanna get fancy double the blueberry puree and drizzle some ON the frosting. It’s pretty, tasty, and super impressive. Top with a few fresh blueberries to make them a triple threat.

LEMON CUPCAKES WITH FRESH BLUEBERRY BUTTERCREAM
LEMON CUPCAKES WITH FRESH BLUEBERRY BUTTERCREAM

Ingredients

For the Lemon Cupcakes:

  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup full-fat sour cream
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon lemon extract
  • 2 teaspoons finely grated lemon zest
  • 1 large egg plus one egg yolk, at room temperature
  • 1 and 1/2 tablespoons fresh lemon juice

For the Fresh Blueberry Buttercream:

  • 1 and 1/2 cups blueberries, fresh or frozen, if using frozen don’t thaw
  • 2 tablespoons lemon juice
  • 2 sticks (8 ounces) unsalted butter, VERY soft
  • 1/2 teaspoon salt
  • 3 1/2 cups confectioners sugar (more if needed), sifted
  • 1 tablespoon heavy cream (more if needed)
  • 1/4 cup fresh blueberries, for decorating (optional)

Instructions

For the Lemon Cupcakes:

  1. Preheat oven to 350 degrees (F). Line a 12 mold cupcake tin with paper liners and set aside.
  2. In a medium bowl combine the flour, baking powder, baking soda, and salt; whisk well and set aside.
  3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the sugar, lemon extract and lemon zest and beat until well combined. Add in the egg and egg yolk and mix well, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream and mix until just combined. Repeat with remaining flour and sour cream, being sure to mix on low until just combined. Turn mixer off. Using a rubber spatula, quickly fold in the lemon juice.
  4. Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted, and stored in a freezer safe bag, for up to 2 months.

You can find complete recipes of this LEMON CUPCAKES WITH FRESH BLUEBERRY BUTTERCREAM in bakerbynature.com

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