Lemon Blueberry Cupcakes

4.41 from 62 votes

Moist lemon cupcakes topped with bright, beautiful blueberry frosting. If you're looking for the prettiest cupcakes around - these lemon blueberry cupcakes are just the thing.

Prep Time45

Cook Time19

Additional Time26

Total Time1 30

Course: Easy Cake Recipes For Beginners

Keyword: blueberry, cupcakes, frosting, lemon

Servings: cupcakes

Author: Fiona

Ingredients

Lemon Cupcakes

1/2 Cup Unsalted Butter
1 Cup Granulated Sugar
2 Tablespoon Lemon Zest use 1 tbsp for less strong lemon flavor
3 Egg Whites large
1 teaspoon Vanilla Extract
1 1/2 Cups Cake Flour not self rising*
2 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 Cup Plain Greek Yogurt I recommend using full fat
3 Tablespoon Lemon Juice fresh

Blueberry Frosting

1 1/3 Cups Blueberries fresh or frozen
3/4 Cup Unsalted Butter soft
3 - 3.5 Cups Powdered Sugar
1 Tablespoon Whipping Cream as needed

Instructions

Lemon Cupcakes

Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
In a large bowl beat together the butter, sugar and lemon zest until fluffy.
1/2 Cup Unsalted Butter, 1 Cup Granulated Sugar, 2 Tablespoon Lemon Zest
Beat in the egg whites and vanilla extract.
3 Egg Whites, 1 teaspoon Vanilla Extract
In a medium bowl whisk together the flour, baking powder and salt.
1 1/2 Cups Cake Flour, 2 teaspoon Baking Powder, 1/4 teaspoon Salt
Carefully beat in about 1/2 of the flour mixture into the butter mixture, followed by about 1/2 of the yogurt. Repeat with the rest of the flour mixture and yogurt.
1/2 Cup Plain Greek Yogurt
Stir in the lemon juice.
3 Tablespoon Lemon Juice
Spoon the batter into the prepared muffin pan, filling each about 2/3 to 3/4 full.
Bake for 16-19 minutes or until an inserted toothpick comes out clean.

Blueberry Frosting

Add the blueberries to a medium saucepan over medium-low heat.
1 1/3 Cups Blueberries
Gently stir as the blueberries start to soften. The mixture will start to gently boil and form a thick sauce. (About 10-15 minutes at a gentle boil).
Remove from the heat and push the blueberry sauce through a strainer to remove any large chunks.
Place in the fridge to cool fully.
In a a large bowl beat the butter until soft. Then beat in 2 cups of the powdered sugar.
3/4 Cup Unsalted Butter, 3 - 3.5 Cups Powdered Sugar
Beat in 2-3 tablespoons of the reduced blueberry mixture (it needs to be fully cold first).
Then beat in the rest of the powdered sugar about 1/2 cup at a time, followed by 1 tablespoon of cream if needed until the desired sweetness is reached.
1 Tablespoon Whipping Cream
Frost the cooled cupcakes using a piping bag and tip (I used a 1M tip) or a knife.

Notes

*If you don't have cake flour, sift together 1 1/4 cups of all-purpose flour with 1/4 cup cornstarch as a substitute. **Store cupcakes in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen and then thawed in the fridge overnight.

Nutrition