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We are finally getting some warm weather around here. Which is awesome because I really dislike the cold weather. For some reason, I seem to do more recipe testing during the warmer months. Call me crazy. However, ever since I moved I have not done much recipe testing. But, I am now acclimated with my new kitchen and it is go time. To celebrate, I figured I would start off with my delicious lemon blueberry cupcake that I paired with a lemon blueberry Italian Meringue Buttercream.

These lemon blueberry cupcakes are lemony, light, airy and moist. You get a little bit of the fresh blueberries with every bite. Shall I keep going?

To make these cupcakes, I adjusted the lemon blackberry cake recipe. But, I replaced the blackberries for the blueberries and added a little baking soda. The result, a beautiful cupcake with a nice dome. This is the best lemon cupcakes recipe, I mean it can’t get any better than this. The addition of the blueberry puree/jam to the buttercream definitely takes it to the next level.

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How to make this lemon blueberry cupcake

I love easy recipes and this is one of them. I added the butter for flavor and the oil to keep it moist. But the real star (other than the blueberrries) is the cake flour because it makes the cupcake light. The cake flour plus the buttermilk is a must.

This recipe is great as a cake, just double the recipe. Which of course is just as awesome.

Doubtful? My taste testers really loved these cupcakes. Which of course is the biggest complement you can give to any baker.

Ok now let’s get baking:

Tools needed:

• Muffin tin
• Cupcake liners
• Cookie scooper
• Spatula
• Stand mixer or hand mixer
• Mixing bowl (if using a hand mixer)

Steps for making the recipe:

• Preheat the oven to 350 degree. Then add 15 cupcake holders to a muffin tin.
• Mix the dry ingredients together and set aside.
• Beat the butter until light and fluffy
• Then add the oil and the sugar. Mix until combined.
• Then add the eggs one at a time.
• Add the lemon zest and mix until combined, then add the fresh lemon juice.
• Add the flour and then the buttermilk until fully incorporated. Do not over mix.
• Coat the blueberries with the flour
• Fold the blueberries into the batter. I used frozen berries and they worked perfect.
• The batter should look like this.
• Then using a cookie scooper to add to the cupcake liners. Add to about ¾ of the way.
• Bake for 11-15 minutes

To make the Blueberry Italian Meringue Buttercream

To make the buttercream add a half a cup of blueberry puree or jam along with the lemon juice to the Italian Meringue buttercream found the ultimate buttercream cream guide. Mix until combined and you will have a delicious frosting.

Add a little bit of violet to get it close to the color I have.  Then pipe your frosting using a 1M tip. You can find instructions here how to decorate cupcakes.

That’s it. Enjoy until next time.

Lemon Blueberry Cupcakes with Lemon Blueberry Buttercream

These light, moist and delicious Lemon blueberry cupcakes are bursting with lemon flavor and fresh blueberries.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 15 cupcakes

Ingredients

  

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INGREDIENTS

• 1 ½ cups cake flour
• 1 cup sugar
• ¼ cup butter
• ¼ cup oil
• 2 eggs
• 1 cup buttermilk
• ¼ cup lemon juice
• 1 ½ tsp lemon zest
• ½ cup blueberry fresh or frozen
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt

Buttercream

• ½ lemon juice
• 2 tsp lemon extract
• ½ cup blueberry jam
• 3/4 +1/8 cups sugar
• ¼ cup water
• 4 egg whites

Instructions

 

Directions:

For the cupcakes:

• Preheat the oven at 350°F
• Add 15 cupcake holders to a muffin tin.
• Mix the dry ingredients together and set aside.
• Beat the butter until light and fluffy
• Then add the oil and the sugar. Mix until combined.
• Add the lemon zest, then add the eggs one at a time. Mix until combined, then add the fresh lemon juice.
• Add the flour and then the buttermilk until fully incorporated. Do not over mix.
• Coat the blueberries with the flour
• Fold the blueberries into the batter then using a cookie scooper add to the cupcake liners. Add to about ¾ of the way.
• Bake for 11-15 minutes

For the Blueberry Italian Meringue Buttercream

• Add the water and the sugar in a saucepan with a thermometer
• In a stand mixer, beat the egg whites until they form stiff peaks
• When the sugar and water mixture reaches soft ball stage 240 degrees
• Turn the mixer on high and slowly pour the sugar into the egg whites
• Beat egg whites until the bowl feels like room temperature or no longer hot
• Then add a small piece of butter at a time. Mix until it comes together.
• Add lemon juice, lemon extract, and blueberry jam. Mix until combined.

Notes

Notes
To make cake flour: for every cup of all-purpose flour, replace 2 tbsp of all-purpose flour with cornstarch.

Keyword lemon blueberry cupcake

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