Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting
Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting are a delightful treat that captures the essence of spring and summer in every bite. These moist cupcakes are bursting with zesty lemon flavor and studded with fresh blueberries, making them a perfect addition to gatherings, birthday celebrations, or simply as a sweet indulgence. The unique twist comes from a luscious lemon curd filling and creamy blueberry frosting, ensuring they stand out on any dessert table. With simple ingredients and straightforward instructions, even novice bakers can create these visually stunning and delicious cupcakes that are sure to impress.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups blueberries (fresh or frozen)
- Zest and juice of 1 lemon
- 1 cup unsalted butter (softened)
- 2 large eggs
- 3 cups powdered sugar
- 1/2 cup sour cream
- Lemon curd (for filling)
- 3 tablespoons blueberry puree
Instructions
- Prepare lemon curd ahead of time and chill.
- Make blueberry puree by cooking blueberries with lemon zest, juice, and sugar until thick; strain and cool.
- Preheat oven to 350°F and line a cupcake pan with liners.
- Cream together butter and sugar until light; add eggs, lemon extract, zest, and juice.
- Mix in dry ingredients alternately with sour cream until just combined.
- Fill cupcake liners two-thirds full and bake for 16-18 minutes; cool completely.
- Core cooled cupcakes and fill each with chilled lemon curd.
- Beat softened butter with powdered sugar and blueberry puree for frosting; frost cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 30g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg