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Lemon Cupcakes with Blueberry Buttercream: A Delightful Twist

Lemon Cupcakes with Blueberry Buttercream
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These Lemon Cupcakes with Blueberry Buttercream offer a delightful twist on a classic dessert, perfect for any occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup blueberries
  • 1 cup blueberry buttercream frosting

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs, lemon juice, and lemon zest until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the blueberries gently.
  7. Divide the batter into the prepared cupcake liners.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Allow to cool completely before frosting with blueberry buttercream.

Notes

  • For best results, use fresh blueberries.
  • Feel free to adjust the amount of lemon zest for a more intense lemon flavor.

Nutrition

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