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Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting

4

265 min

Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting

Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting Photo 1

Category

Cake Recipes

Time

265 min

Serving

18 persons

Calories

345

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!

Ingredients

  • ½ cups frozen blueberries: 1 piece
  • white sugar: 2 Tbsp
  • lemon juice: 1 tsp
  • ¾ cups all-purpose flour: 1 piece
  • baking powder: 2 tsp
  • salt: 0.5 tsp
  • white sugar: 1 cup
  • unsalted butter: 0.5 cup (softened)
  • eggs, at room temperature: 2 piece
  • lemon juice: 3 Tbsp
  • ½ tablespoons lemon zest: 1 piece
  • vanilla extract: 0.5 tsp
  • buttermilk, at room temperature: 0.66667 cup
  • ½ cups frozen blueberries: 1 piece
  • all-purpose flour: 1 Tbsp
  • unsalted butter: 1 cup (softened)
  • lemon zest: 2 tsp
  • ½ teaspoons lemon juice: 1 piece
  • salt: 0.125 tsp
  • ½ cups powdered sugar: 3 piece
  • heavy cream: 1 Tbsp

Metric Conversion

Stages of cooking

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  1. Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
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  2. Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
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  3. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
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  4. Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
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  5. Cream sugar and butter together in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
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  6. Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
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  7. Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
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  8. While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
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  9. Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
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  10. Frost cooled cupcakes.
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