These Lemon Cupcakes with Fresh Blueberry Buttercream are a delightful combination of zesty lemon and sweet, fruity blueberries. The moist and tender lemon cupcakes pair perfectly with the creamy, tangy blueberry buttercream. It's a delightful treat for any occasion!
Ingredients: 1 and 1/2 cups all-purpose flour. 1 and 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tablespoons lemon zest. 1/4 cup fresh lemon juice. 1/2 cup whole milk. 1 teaspoon vanilla extract. 1 cup fresh blueberries.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Whisk the flour, baking powder, and salt together in a bowl. Put away. Mix the softened butter and sugar in a different bowl until the mixture is light and fluffy. One egg at a time, making sure to mix well after each addition. Add the lemon juice and zest and mix well. Slowly add the dry ingredients to the wet mixture, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Add the vanilla extract and mix well. The fresh blueberries should be added slowly. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Turn off the oven and let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Make the blueberry buttercream frosting while the cupcakes cool. The blueberry buttercream can be spread or piped on the cupcakes after they have cooled. Have fun with your tasty Lemon Cupcakes with Fresh Blueberry Buttercream!
Prep Time: 20 minutes
Cook Time: 20 minutes
dr. martin luther king jr. birthday committee of indian river county
