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Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting

Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting
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Indulge in the delightful experience of Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting. These moist and flavorful cupcakes are a refreshing treat, perfect for spring and summer gatherings. With a zesty lemon curd filling and rich blueberry buttercream, they deliver a burst of freshness that will impress anyone. Their vibrant colors and delicious flavors make them an ideal dessert for birthdays, picnics, or simply as a sweet indulgence at home. Even novice bakers can enjoy creating these eye-catching delights, thanks to their straightforward preparation steps.

Ingredients

Scale
  • 1 1/2 cups blueberries (fresh or frozen)
  • Zest of 1 lemon
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (softened)
  • 2 large eggs
  • 1 teaspoon lemon extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup sour cream
  • Lemon curd (see notes)
  • 1 cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 3 tablespoons blueberry puree (see above)

Instructions

  1. Prepare lemon curd ahead of time and keep chilled.
  2. Make blueberry puree by simmering blueberries, lemon zest, lemon juice, and sugar until thickened. Strain and cool.
  3. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  4. Cream together softened butter and sugar until fluffy; add eggs, lemon extract, zest, and juice.
  5. Mix in salt, baking powder, and baking soda; alternate adding flour and sour cream until combined.
  6. Fill cupcake liners with batter and bake for 16–18 minutes until a toothpick comes out clean. Cool before filling with lemon curd.
  7. For frosting, beat softened butter with powdered sugar and gradually add cooled blueberry puree until smooth.
  8. Frost cooled cupcakes as desired.

Nutrition

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