Lemon Blueberry Cupcakes {Hello Summer}

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  • Lemon Blueberry Cupcakes from Everyday Enchanting on iheartnaptime.com

    Hey there! My name is Nina and I am a blogger at Everyday Enchanting, where I share posts on many different topics- DIY, party inspiration, crafts, baking and more! I am so excited to be sharing a recipe with I Heart NapTime for the Hello Summer series! I have to confess- since remodeling our kitchen, I haven’t done a ton of baking. However, this gave me the perfect excuse to get back in the swing of things! And since it’s National Blueberry Month, I knew I wanted to use the seasonal fruit in my recipe, so I devised these Lemon Blueberry Cupcakes with Blueberry Buttercream!

    The Lemon Blueberry Cupcakes come from a highly modified version of Martha Stewart’s Lemon Meringue Cupcake recipe. It is my go-to lemon cake recipe, with some changes I have made over time. The blueberries are a perfect tangy addition to these creamy cupcakes! The Blueberry Buttercream is based on my own personal buttercream recipe. The blueberry puree takes the place of the heavy cream I usually add to my frosting (and I’ve also made it with raspberry, strawberry, and blackberry puree- yum!).

    I hope you enjoy these fun summer treats! I know my family did!

    Lemon Blueberry Cupcakes with Blueberry Buttercream by Nina Hendrick

    Lemon Blueberry Cupcakes from Everyday Enchanting on iheartnaptime.com

     

    Lemon Blueberry Cupcakes from Everyday Enchanting on iheartnaptime.com

    Blueberry Buttercream

    Ingredients:

    • 1 cup (2 sticks) unsalted butter, room temperature
    • 2 lbs confectioners sugar
    • 1 tsp pure vanilla extract
    • 1/2 cup of blueberry puree

    Lemon Blueberry Cupcakes from Everyday Enchanting on iheartnaptime.com

    Directions:

    To make blueberry puree: place 1 cup of blueberries in your blender or food processor.

    1. Cream butter in stand mixer using paddle attachment until fluffy.

    2. Add 1/2lb. of the confectioners sugar (1/4 of the bag). Mix until creamy.

    3. Add vanilla extract until combined. Add another 1/2lb of the confectioners sugar. Mix until grains of frosting begin to form.

    4. Add 1/4 cup of the blueberry puree and mix until creamy. Alternate between the remaining confectioner’s sugar and blueberry puree until you achieve the desired consistency. It is okay to not use all of it! You are looking for a peanut butter consistency for optimal frosting.

    5. Once cupcakes are cooled, frost using the tip of your choice and a frosting bag. I used the giant closed star tip from Bake it Pretty.

    Lemon Blueberry Cupcakes from Everyday Enchanting on iheartnaptime.com

     

     

    THANKS Nina for sharing this yummy cupcake recipe during our Hello Summer Event! Click HERE to see more ideas from the event.

    Hello Summer copy

     

    Lemon Blueberry Cupcakes

    Course: Dessert
    Cuisine: American
    Keyword: Lemon Blueberry Cupcakes
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 24
    Calories: 428
    Author: Jamielyn Nye
    The Lemon Blueberry Cupcakes come from a highly modified version of Martha Stewart's Lemon Meringue Cupcake recipe. It is my go-to lemon cake recipe, with some changes I have made over time.

    Ingredients

    • 3 cups self-rising flour I love White Lily Self-Rising Flour or 3 cups all-purpose flour + 1 tbsp baking powder
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, room temperature
    • 2 cups sugar
    • 4 large eggs room temperature
    • Finely grated zest of 3 lemons about 3 tablespoons, plus 4 tablespoons fresh lemon juice
    • 1 teaspoon pure vanilla extract
    • 1 cup of Milk
    • 1 cup of fresh blueberries

    Blueberry Buttercream:

    • 1 cup unsalted butter, room temperature
    • 2 pounds confectioners sugar
    • 1 teaspoon pure vanilla extract
    • 1/2 cup of blueberry puree

    Instructions

    • Preheat oven to 325 degrees. Prepare standard cupcake pan with liners.
    • In a separate bowl, mix flour (or flour + baking powder) and salt. Set aside.
    • In the bowl of your stand mixer, cream together butter and sugar until fluffy. I prefer the paddle attachment for this recipe.
    • Add eggs one at a time until combined. Once mixed, add zest, lemon juice, and vanilla extract. Mix until incorporated. Use spatula to scrape sides of the bowl until batter is well combined.
    • Slowly add cup of milk. Mix until combined.
    • Gently fold in blueberries using spatula.
    • Add batter to cupcake pan until tins are 3/4 full. Bake for 20-25 minutes.
    • Blueberry Buttercream

    Directions:

    • To make blueberry puree: place 1 cup of blueberries in your blender or food processor.
    • Cream butter in stand mixer using paddle attachment until fluffy.
    • Add 1/2lb. of the confectioners sugar (1/4 of the bag). Mix until creamy.
    • Add vanilla extract until combined. Add another 1/2lb of the confectioners sugar. Mix until grains of frosting begin to form.
    • Add 1/4 cup of the blueberry puree and mix until creamy. Alternate between the remaining confectioner’s sugar and blueberry puree until you achieve the desired consistency. It is okay to not use all of it! You are looking for a peanut butter consistency for optimal frosting.
    • Once cupcakes are cooled, frost using the tip of your choice and a frosting bag. I used the giant closed star tip from Bake it Pretty.

    Nutrition

    Calories: 428kcal | Carbohydrates: 67g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 199mg | Potassium: 55mg | Sugar: 55g | Vitamin A: 530IU | Vitamin C: 0.9mg | Calcium: 24mg | Iron: 0.4mg
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