Lemon Blueberry Cupcakes – Moist lemon cupcakes loaded with fresh blueberries and topped with a simple yet decadent lemon buttercream!
It was fun but, the Cafe Rio run had to end. The sweet pork, the creamy tomatillo ranch, the hot dogs….. yeah. Hot dogs. Cafe Rio style. (check it out HERE) Annnnnnnnnd now on to sweeter things. Blueberry lemon things. Cupcakes in particular.
Blueberry cupcakes piled high with lemon buttercream. Mmmmmmmm rich lemony buttercream. Get in my mouth please. On top of a cupcake preferably, I’ve had enough straight from the spoon.
Lemon Blueberry Cupcakes
Moist lemon cupcakes loaded with fresh blueberries and topped with a simple yet decadent lemon buttercream!
Servings: 16 servings
Ingredients
- 1 cup cake flour
- ½ cup flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 cup sugar
- ½ cup butter
- 2 eggs
- 1 ½ teaspoons vanilla
- zest of 3 medium lemons
- ½ cup half and half
- 1 cup fresh blueberries - washed and patted dry
- 1 tablespoon flour
Frosting
- 1 cup butter - at room temperature
- 2 tablespoons lemon juice - at room temperature
- zest of 1 lemon
- 2 teaspoons vanilla
- 3-4 cups powdered sugar
- 2 tablespoons heavy cream
- optional: yellow food coloring
Instructions
- Preheat oven to 350 and line a muffin tin with cupcake liners.
- In a large bowl combine cake flour, flour, salt, baking powder, and sugar. In another bowl cream together butter, eggs, vanilla, lemon zest, and half and half. Add wet ingredients to dry ingredients in three parts. Mix until all ingredients are just incorporated.
- In a small bowl combine blueberries and flour and toss to coat berries. Gently stir blueberries into cupcake batter. Fill each cupcake liner about 2/3 full. Bake 19-22 minutes until an inserted toothpick comes out clean.
Frosting
- In the bowl of a stand mixer fixed with a paddle attachment cream batter on medium speed for about 5 minutes. Add lemon juice, lemon zest, vanilla, and mix another minute or two until smooth. Reduce to low speed and add powdered sugar one cup at a time.
- If frosting is too thick, add heavy cream 1 tablespoon at a time until spreadable consistency is reached. (Add food coloring now if desired) Spread or pipe frosting onto completely cooled cupcakes. Top with an extra blueberry and/or sprinkles if desired. Store in airtight container.
Notes
Store in airtight container at room temperature.
Nutrition
Calories: 227 kcal, Carbohydrates: 47 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 28 mg, Sodium: 149 mg, Potassium: 73 mg, Fiber: 1 g, Sugar: 37 g, Vitamin A: 126 IU, Vitamin C: 2 mg, Calcium: 63 mg, Iron: 1 mg
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These remind me of summer 🙂 which i definitely need in my life right now..
Just made these today. Holy Heavens, these are delicious!
Aren’t they scrumptious?! I think I must’ve eaten 7 the day I made these – I had to get them out of the house QUICK! I love lemon and I’m a sucker for cupcakes so I was done for! Ha! Thanks Shandi! 🙂
Great job Tiffany! Shared, +1, emailed, and tweeted your site cause it’s awesome. Keep up the good work!
Thanks for sharing the love!
My husband made these with my 3 year old and forgot to cream the butter… came out great. When I made them, I tried to cream the butter with the other ingredients (lemon zest, vanilla, eggs, etc) and the butter never creamed. Just had little clumps. The cupcakes came out okay but I’m curious what I did wrong… maybe cream the butter alone first and add the other ingredients once I get the right texture? Thanks!
These were super DELICIOUS! Lemon and BLUEBERRY is a great combination and these cupcakes were perfectly sweet and tangy!
Thanks, Emily!