Blueberry Lemon Cupcake
The perfect summer treat full of flavor and topped with rich frosting. These Blueberry Lemon Cupcake are easy to make and a recipe I think you are going to love. Blueberry and lemon is one of my favorite flavor combos for the summer time.
Servings: 24 cupcakes
Ingredients
- 1 cup unsalted butter (softened)
- 1 3/4 cup sugar
- 2 tablespoons lemon zest
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup buttermilk
- 3 cups fresh blueberries
Frosting:
- 1/2 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 4 cups powdered sugar
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Prepare muffin tin with liners and set aside.
- In a stand mixer (or in a large bowl using a hand mixer) cream together butter, sugar, and lemon zest. Cream until well combined (about 3-4 minutes). Add in eggs one at a time and then vanilla continues to beat for another 2-3 minutes.
- In a separate bowl mix together flour, baking powder, and salt. Slowly add these dry ingredients into the wet in your mixer. Alternate adding dry ingredients and buttermilk until combined.
- Fold in blueberries and pour batter into prepared muffin tin and bake for 15-20 minutes or until a toothpick comes out clean.
Frosting:
- Cream together butter and cream cheese stand mixer. Slowly add in powdered sugar, lemon juice, lemon zest, and vanilla. Mix together until creamy and well combined. (Optional: add milk for a thinner frosting). Pipe onto cooked and cooled cupcakes.
Nutrition
Calories: 339kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 145mg | Potassium: 94mg | Sugar: 36g | Vitamin A: 535IU | Vitamin C: 2.6mg | Calcium: 43mg | Iron: 0.8mg