I’ve been noticing some sort of lemon cupcake variation in the blog world lately and I had to jump on the bandwagon. Soo glad I did! The combo of lemon and fruit is light enough on those hot summer days when you are craving a cupcake but don’t want all the heaviness they sometimes leave. Since lemon pairs so well with fruit, have fun playing around with the flavor profile of the frosting. Blackberry, blueberry and blackberry, raspberry, strawberry, etc. With the plethora of fresh berries right now, tailor your cupcakes for any type social gathering you may be attending this summer.
Lemon Cupcakes with Blueberry Buttercream Frosting
Recipe adapted from Martha Stewart
- 3 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs
- Grated zest of 3 lemons
- 2 Tbsp of fresh lemon juice
- 1 tsp. vanilla extract
- 1 cup buttermilk
1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Blueberry Buttercream Frosting
Adapted from Gimme Some Oven
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup blueberry puree
- 2-3 tbsp blueberry juice (from puree)
- 1 tsp. vanilla extract
- 1 Tbsp. lemon zest
- pinch of salt
- 5-6 cups confectioner’s sugar
1. With a mixer, cream the butter on medium speed until smooth.
2. Add blueberry puree, blueberry juice, vanilla, lemon zest and salt, and mix on medium-low until well-combined.
3. Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.
- Cupcakes are best served the day they are made.
- Store cupcakes in an air tight container in the refrigerator for up to 3 days.
- For more of a lemon flavor in the frosting, simply add more lemon zest.