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Lemon Cupcakes with Fresh Blueberry Buttercream: The Best Homemade Treat

Lemon Cupcakes with Fresh Blueberry Buttercream

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Delight in these light and airy lemon cupcakes topped with a rich, fresh blueberry buttercream that’s perfect for any celebration.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. Stir in the milk, lemon juice, and lemon zest until combined.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Fold in the blueberries gently.
  8. Divide the batter among the prepared cupcake liners.
  9. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  10. Let cool completely before frosting.

Notes

  • For best results, use fresh lemons and blueberries.
  • Let the buttercream sit out for a bit to soften if it’s too firm.

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