Lemon Cupcakes with Fresh Blueberry Buttercream

This Lemon Cupcake with Fresh Blueberry Buttercream is a MUST baked this summer! Blueberry frosting is so beautiful and tastes delicious !!!

Lemon Cupcakes with Blueberry Frosting

This Lemon Cupcake with Fresh Blueberry Buttercream has been my dream for months now. They are lucky on my bread bucket list, and they are ALL who can ask a blueberry (or male), lover. The soft cupcake is bright and cheerful thanks to fresh lemon juice, skin, and lemon extract ... and blueberry frosting ?! This is amazing AF. It's sweet, beautiful, and colored 100% natural with fresh blueberries. There is no food coloring here, thank you very much!

If you really want to get double the pureed blueberries and drizzle some on ice. It's beautiful, delicious, and very impressive. Give some fresh blueberries to make it a threefold threat.

Tips and Tricks for Recipe Success:

• To make the beautiful fresh blueberry frosting, you must first make pure blueberry. You will start with one and a half cups of blueberries and cook until the mixture is reduced to 1/3 cup. If you want to spray fresh blueberry sauce over cupcakes (as you can see in my photo), make a double batch of pure blueberry.
• You need a fine-mesh filter to make blueberry buttercream! You will place the filter over a small bowl and push the puree. You will only use the liquid in a bowl. You should have about 1/4 cup of liquid in your bowl. Discard the remaining skin/seeds in the filter.
• Make sure your blueberry puree is really cold before adding it to the buttercream. If the puree is a little warmer when you add it to butter, it will eliminate the consistency of frosting, leaving you with a messy and rough mess. Puree usually takes 30 minutes to cool (in the refrigerator), and can be made beforehand - and stored, covered, in the refrigerator - if necessary. If you plan to flush a little over the cupcake and are too thick for a spoon, just add 1/2 teaspoon of lemon juice to relax it.
• To achieve the right consistency of buttercream, you must make sure the butter is very soft before starting. I recommend putting two of your butter sticks on the table for at least an hour before opening the wrapper and getting busy; Your butter can be softened faster or slower depending on the temperature of your home. You will know your butter is soft enough when you can press your finger up and the curve is made easily. Cold butter and also melted butter should never be used when making this buttercream; it will not work.
• After all the confectioner's sugar has been added to the frozen layer, make sure to shake it over medium heat for 2 minutes FULL. Beat the frozen layer at high temperatures makes it SUPER delicious and soft. You need to use a stand mixer or a handheld electric mixer for this step.
• If your freezing seems too thin, just add a little more sugar, one tablespoon at a time until the desired consistency is achieved; if your freezing looks too thick, add a touch of cream.
• I'm pipping frosting using this closed star tip.
• If you are going to decorate your cupcake with fresh blueberries, I recommend using the smallest one you can find. They look cuter and don't freeze too much. Farmers' markets usually have better choices for this than grocery stores. If you can only find jumbo blueberries, just use the one above, not 3.

INGREDIENTS
For Lemon Cupcakes:

• 1 and 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon salt
• 1 cup of full fatty acid cream
• 1/2 cup or 1 stick of unsalted butter at room temperature
• 3/4 cup of granulated sugar
• 1/2 teaspoon of lemon extract
• 2 teaspoons grated lemon zest
• 1 large egg plus one egg yolk, at room temperature
• 1 and 1/2 tablespoon of fresh lemon juice

For Fresh Blueberries Buttercream:

• 1 and 1/2 cup blueberries, fresh or frozen, if not frozen, don't thaw
• 2 tablespoons of lemon juice
• 2 sticks (8 ounces) unsalted butter, VERY soft
• 1/2 teaspoon salt
• 3 1/2 cups candied sugar (more if needed), sifted
• 1 tablespoon of thick cream (more if needed)
• 1/4 cup of fresh blueberries, for decoration (optional)

INSTRUCTIONS
For Lemon Cupcakes:

1. Preheat the oven to 350 degrees (F). Cover 12 cupcake cans with a paper liner and set aside.
2. In a medium bowl, mix flour, baking powder, baking soda, and salt; shake well and set aside.
3. In a large bowl using a hand-held electric mixer, or in a stand mixer bowl equipped with paddle pads, shake the butter at medium speed until smooth and soft, about 30 seconds. Add sugar, lemon extract, and lemon zest and shake until evenly mixed. Add eggs and egg yolks and stir well, rub the sides of the bowl as needed. Reduce the mixer speed to low. Add 1/2 the flour mixture and stir until evenly mixed (this will take about 5 seconds). Add ½ sour cream and stir until evenly mixed. Repeat with the remaining flour and sour cream, making sure to mix low until only combined. Turn off the mixer. Using a rubber spatula, fold quickly in lemon juice.
4. Divide the mixture evenly between the prepared muffin cups, fill it 3/4 full. Bake for 16 to 18 minutes, or until the toothpick inserted in the center comes out clean. Let the cupcake cool in the pan for 5 minutes before transferring it to a wire rack until it is completely cold. After the cake is cold, freeze and garnish. Cupcakes can also be frozen, not frozen, and stored in freezer safety bags, for up to 2 months.

For Fresh Blueberries Buttercream:

1. In a small pan, mix the blueberries and lemon juice; bring to a boil over medium heat and cook, stirring constantly and gently mash the fine blueberries, until they thicken into a deep, darkish blueberry reduction, approximately 10 minutes. Remove from fire. Place the fine-mesh filter on a small bowl and push the puree, leaving the skin / large pieces behind. Allow the mixture to cool completely before use. If you want to have enough blueberry puree to pour it on the cupcake, double the recipe and set half of it for decoration.
2. After the blueberry puree has cooled, place the soft butter in a large bowl or in a mixer. Using a hand-held mixer, or with paddle sticks on your mixer stand, shake the butter to medium-high (scrape the sides as needed) until it's completely smooth; about 2 minutes.
3. Add 1/4 cup pure blueberry and shake until thoroughly mixed; about 1 minute (don't worry if the mixture looks weird right now).
4. Add candied sugar, one cup at a time, at low speed. After all the sugar has been added, add the cream and salt, then shake at high speed for 2 full minutes - this thickens the frozen layer and makes it nice and fluffy.
5. Frost cools cupcakes as desired.

This recipe is inspired by bakerbynature

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