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Blueberry Lemonade Cupcake Recipe

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4.7 from 9 reviews

Ingredients

Units Scale

Cupcake Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs
  • 1 T Vanilla Extract
  • 3 cups all-purpose flour
  • 1 T Baking powder
  • 1/2 t salt
  • 1 cup buttermilk
  • zest and juice of 3 lemons
  • 1 cup blueberries
  • 1/4 cup sugar for blueberries

Lemon Buttercream Frosting Ingredients

  • 3 cups powder sugar
  • 1 cups softened butter
  • 1 T lemon juice
  • 2 T of heavy whipping cream.

Instructions

Cupcake Directions

  1. Preheat the oven to 350F and line your cupcake can with paper cups. Set aside.
  2. Using the paddle attachment on your stand mixer, cream together the butter and sugars (leave aside 1/4 cup of white sugar). This will take about 3 – 4 minutes.
  3. Add vanilla and eggs. Mix thoroughly.
  4. In a separate bowl, mix together all the dry ingredients.
  5. Slowly start adding the dry ingredients to your butter mixture. Don’t add too quickly or you will have a mess!
  6. Add milk, lemon zest, and lemon juice. Mix thoroughly and then set aside.
  7. using a small sauce pan, start mixing the cup of blueberries and a 1/4 cup of sugar . Cook 5 minutes and then set aside to cool for 20 minutes.
  8. Pour blueberry mixture into batter.
  9. Pour into cupcake pans and cook for 18 – 20 minutes. Cool before icing.

Lemon Buttercream frosting Directions

  1. Using the whisk attachment on your stand or hand mixer, blend the sugar & butter for about 3 minutes on medium speed.
  2. Add lemon juice and heavy cream. Blend for another 2 minutes.
  3. Slowly start adding the powdered sugar.
  4. Garnish with blueberries & lemon zest.

Find it online: https://www.budgetearth.com/blueberry-lemonade-cupcake-recipe/