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Lemon Cupcakes with Lemon-Blueberry Frosting

Delicious lemon cupcakes topped with a luscious lemon-blueberry frosting, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups cake flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 eggs, separated
  • ½ cup buttermilk
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup blueberry preserves
  • ½ cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1 tablespoon lemon zest (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a cupcake pan with paper liners or grease it lightly.
  3. Cream together the ½ cup softened butter and 1 cup granulated sugar until light and fluffy.
  4. Add in the 3 egg yolks, one at a time, mixing after each addition.
  5. Mix in ½ cup buttermilk, ¼ cup fresh lemon juice, and 1 tablespoon lemon zest.
  6. Combine 1 ½ cups cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a separate bowl, then gradually add to the wet mixture.
  7. Whip the 3 egg whites until soft peaks form, then gently fold into the batter.
  8. Fill the cupcake liners about ⅔ full with batter.
  9. Bake for 18-20 minutes or until a toothpick comes out clean.
  10. Cool in the pan for 5 minutes before transferring to a wire rack.
  11. Make the frosting by beating together ½ cup softened butter and 1 cup blueberry preserves until smooth, then gradually add 2 cups powdered sugar, mixing in 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest until fluffy.
  12. Frost the cooled cupcakes as desired.
  13. Enjoy!

Notes

For a less sweet frosting, start with 1 cup of powdered sugar and adjust to taste. Optional garnishes include fresh blueberries or mint leaves.

Nutrition

Keywords: lemon cupcakes, blueberry frosting, baking, dessert, sweet treats