Lemon Cupcakes with Fresh Blueberry Buttercream

These Lemon Cupcakes with Fresh Blueberry Buttercream have been a dream of mine for months now. They’re lucky #7 on my baking bucket list, and they’re EVERYTHING a blueberry loving gal (or guy) could ask for. The fluffy cupcakes are bright and perky thanks to fresh lemon juice, zest, and lemon extract… and the blueberry frosting?! It’s amazing AF. It’s sweet, beautiful, and colored 100% naturally with fresh blueberries. No food coloring here, thank you very much!

prep 30 mins

cook 30 mins

total 60 mins

These Lemon Cupcakes with Fresh Blueberry Buttercream are a must bake this Summer!

INGREDIENTS

For the Lemon Cupcakes:

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup full-fat sour cream
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon lemon extract
• 2 teaspoons finely grated lemon zest
• 1 large egg plus one egg yolk, at room temperature
• 1 and 1/2 tablespoons fresh lemon juice

For the Fresh Blueberry Buttercream:

• 1 and 1/2 cups blueberries, fresh or frozen, if using frozen don't thaw
• 2 tablespoons lemon juice
• 2 sticks (8 ounces) unsalted butter, VERY soft
• 1/2 teaspoon salt
• 3 1/2 cups confectioners sugar (more if needed), sifted
• 1 tablespoon heavy cream (more if needed)
• 1/4 cup fresh blueberries, for decorating (optional)

INSTRUCTIONS

Get the full instruction @ bakerbynature.com