LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING

Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting image

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!

Provided by Kim

Categories Lemon Cupcakes

Time 4h25m

Yield 18

Number Of Ingredients 21

Previous Next

Ingredients

1 ½ cups frozen blueberries
2 tablespoons white sugar
1 teaspoon lemon juice
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
3 tablespoons lemon juice
1 ½ tablespoons lemon zest
½ teaspoon vanilla extract
⅔ cup buttermilk, at room temperature
1 ½ cups frozen blueberries
1 tablespoon all-purpose flour
1 cup unsalted butter, softened
2 teaspoons lemon zest
1 ½ teaspoons lemon juice
⅛ teaspoon salt
3 ½ cups powdered sugar
1 tablespoon heavy cream

Steps:

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.
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.
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
Cream sugar and butter together in a large bowl until light and fluffy. 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.
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.
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.
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.
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.
Frost cooled cupcakes.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 62.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 10.1 g, Sodium 132.7 mg