Lemon Cupcakes with Smooth Blueberry Buttercream Swirls
Lemon Cupcakes with Blueberry Buttercream are soft lemon-infused cupcakes topped with naturally flavored blueberry frosting, perfect for spring gatherings and bright seasonal desserts.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3/4 cup whole milk or buttermilk
1 cup fresh or frozen blueberries for reduction
1 cup unsalted butter for frosting softened
3 1/2 cups powdered sugar
2 to 3 tablespoons heavy cream as needed
Instructions
1. Preheat oven to 350°F and line muffin tin with liners.
2. Whisk flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in lemon zest and juice.
5. Alternate adding dry ingredients and milk until combined.
6. Fill liners two-thirds full and bake 18 to 22 minutes.
7. Cool completely.
8. Cook blueberries until thickened and cool fully.
9. Beat butter for frosting, add powdered sugar, then blueberry reduction.
10. Adjust with cream and pipe onto cooled cupcakes.
Notes
Cool blueberry reduction completely before adding to frosting. Avoid overmixing batter for a tender crumb. Garnish with fresh berries or lemon zest if desired.