Look how gorgeous these cakes are, that purple swirl is just mesmerizing! –> Blueberry Lemon Cupcakes.
So yeah, blueberry lemon frosting, whoa, it’s pretty and tasty, what more could you want? Maybe a blueberry vanilla cupcake to put it on.
These cupcakes are rich, buttery but super light and fluffy. With the addition of the blueberries, a fruity pop is in each bite of sweet vanilla heaven. I really think I have made my master vanilla cupcake recipe!
The frosting is creamy and luxurious without weighing down the lightness of the cupcake; the lemon zest and juice help cut (only slightly) the richness and the blueberry jam adds the delightful color as well as an extra layer of blueberry taste.
These cupcakes look and taste of summer, the only thing more summaries (my vocabulary is amazing btw) than these cupcakes is either 1. a Victoria sponge layered with jam and fresh strawberries or 2. sipping some ice-cold fresh mango juice on a quiet French beach.
I have finally realized how much I actually complain about needing a hot holiday, sorry!
These cupcakes start with a little elbow grease. Most of the cupcake recipes I see don’t require an electric mixer as there is no soft butter to a cream, they normally use oil or melted butter.
However, in this recipe, an electric mixer is so helpful. I cream the butter with the sugar for about 5-10 minutes until it is extremely light in texture, almost like a mousse.
I find creaming the butter with the sugar to be the most vital step in this recipe; it creates a gorgeous sponginess, tenderness and uniform texture which makes the cakes irresistible. Using the best ingredients you can find is imperative to a great tasting cupcake. I use butter from a local dairy only a couple of miles down the road, the quality is guaranteed! Also, I use caster sugar from a brand which is the only sugar grown in the UK.
Call me an ingredient snob but I really do think it makes a difference!
I love to use buttermilk in any baking. Because it is acidic, it really tenderizes baked goods such as cakes and pancakes. The buttermilk also reacts with the baking soda to produce little air bubbles which helps the cakes to rise.
Also, one final ingredient note, I used frozen blueberries in these cupcakes are they are available all year round, are cheaper than fresh blueberries and I think the blueberry taste is more “intense”. It has that coffee shop blueberry taste without all of the artificial flavorings.
These cupcakes are so delicious and easy to make, heaven in every bite!
If you make my Blueberry Lemon Cupcakes Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
85g butter, at room temperature For the buttercream 60g butter, at room temperature Extra blueberries to decorate, optional Store the cakes in the fridge for up to 4 days.
How do you make Blueberry Lemon Cupcakes
155g caster sugar
2 large egg, organic or free range
175g plain flour
1 tsp. Baking powder
1/2 tsp. baking soda
1 tsp. vanilla extract
75g blueberries, fresh or frozen but if frozen, do not thaw.
130g icing sugar
60ml whipping cream
zest of 1 whole lemon
juice of 1/2 a lemon
1 1/2 tbsp. blueberry jam
85g butter, at room temperature
For the buttercream
60g butter, at room temperature
Extra blueberries to decorate, optional
Store the cakes in the fridge for up to 4 days.