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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes are perfectly tender and moist with tons of fresh lemon and blueberry flavors, plus an easy swirled buttercream that will impress everyone!
Course Dessert
Cuisine American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yields: 15 cupcakes
Recipe by Tessa Arias

Ingredients

For the cupcakes::

  • 1 3/4 cups (222 grams) all-purpose flour, measured correctly
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (113 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) lightly packed brown sugar
  • 1 large egg plus one egg yolk, at room temperature
  • 1 cup (240 ml) buttermilk, at room temperature 
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 3/4 cup (115 grams) fresh or frozen blueberries
  • 2 tablespoons all-purpose flour

For the buttercream::

  • 3/4 cup (115 grams) fresh or frozen blueberries (thawed if frozen)
  • 3 cups (306 grams) powdered sugar, sifted
  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 1/4 teaspoon fine salt
  • 2 teaspoons pure vanilla extract
  • 1 to 2 tablespoons heavy or whipping cream
  • Lemon zest, for garnish

Directions

Make the cupcakes:

  1. Preheat the oven to 350°F. Line two standard muffin tins with 15 paper liners.
  2. In a medium bowl combine the flour, baking powder, baking soda, and salt.
  3. In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugars until fluffy and very well combined, about 3 minutes. On medium-low speed add the egg and yolk and beat until combined. Combine the buttermilk, lemon zest, and lemon juice. Add in the flour mixture and buttermilk mixture in alternating batches, starting and ending with the flour, mixing until just combined.
  4. In a small bowl toss the blueberries with the 2 tablespoons of flour. Add into the batter and fold with a spatula until combined. Be very careful not to overmix, that will create dense and gummy cupcakes.
  5. Divide the batter among the prepared muffin tins, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Make the buttercream:

  1. Using a blender, immersion blender or food processor, puree the blueberries. Pass the pureed blueberries through a fine mesh strainer and into a medium bowl to remove the skins. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt and vanilla and beat on medium for 1 minute.
  3. Remove half of the buttercream to the bowl and add the blueberry puree gradually until the buttercream is well colored and flavored but not too thin. If the buttercream does get too thin, add more powdered sugar to thicken. If desired, add a few drops of purple food coloring to enhance the blueberry color.
  4. To the plain buttercream, add the cream and beat until well combined.

Swirled Piping

  1. In a large piping bag fitted with a decorative tip (such as the Ateco #846), use a spoon to scoop the plain frosting into one section of the bag, using your finger on the outside of the bag to help scrape it off. Repeat with the blueberry frosting. Ensure you’re aligning the frosting so it starts at the same place in the bag. Don’t worry if the colors touch each other.
  2. Squeeze the bag to slightly blur the colors together for a watercolor type effect. Twist the bag and squeeze out a test pipe to ensure the colors are coming out evenly before piping onto your cupcakes. Garnish frosted cupcakes with lemon zest.
  3. Serve or store at room temperature for up to 1 day, or in the fridge for up to 3 days. Let come to room temperature before serving.