Lemon Cupcakes with Fresh Blueberry Buttercream

These are amazing! I made them for a friend (in cake form) and they couldn’t get enough. Just enough lemon flavor and the frosting balances out the flavor of the cake perfectly! Love!


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


Prep Time : 30 minutes
Cook Time : 30 minutes
Total Time : 60 minutes
Course : Dessert


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)




Get The Instructions @ bakerbynature.com

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