Lemon Cupcakes with Blueberry Buttercream Frosting

Over the past week Portland has really lived up to the ‘April Showers’ cliché. Every day I wake up expecting blue skies and 80 degree weather, but sadly, it’s just storm clouds and a chilly breeze. That can’t stop me from capturing a few fruity summer flavors in a cupcake though, right?! Fluffy and tart lemon cake with the sweetness of fresh blueberry frosting is the perfect reminder that sunnier days are ahead!

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Cake recipe adapted from Sally’s Baking Addiction

(makes 12 cupcakes)

Ingredients:

½ cup (1 stick) unsalted butter, softened

1 cup sugar

2 eggs

2 tsp vanilla extract

1 ½ cups all-purpose flour

2 tsp baking powder

½ tsp salt

½ cup milk

2 Tbs lemon zest (1-2 lemons)

¼ cup lemon juice (1 lemon)

Blueberry Buttercream Frosting:

½ cup (1 stick) unsalted butter, softened

4oz light cream cheese, softened

½ cup fresh blueberries

3 – 3 ½ cups powdered sugar

Fresh blueberries and grated lemon peel for garnish (optional)

Preheat oven to 350 degrees F (176 degrees C) and line a muffin tin with cupcake liners.

(1.) In a large bowl, cream together butter and sugar until fluffy. Beat in eggs one at a time and then stir in vanilla extract. (2.) In a medium bowl, whisk together flour, baking powder, and salt. (3.) Slowly add dry ingredients to butter and sugar mixture, stirring by hand. (4.) Add the milk, lemon zest, and lemon juice and stir until just combined.

Distribute batter evenly into cupcake liners and place in the oven to bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Place pan on a cooling rack for 5 minutes. Remove cupcakes from pan and place on the cooling rack for another 10-15 minutes.

While waiting for the cupcakes to cook and cool you can start on your frosting.

(5.) In a medium sized bowl, cream together butter and cream cheese until smooth. (6.) Place the blueberries into a blender or food processor and puree for 10-15 seconds. Scrape down the sides and puree for another 10 seconds or until smooth. (7.) Add pureed blueberries to butter and cream cheese mixture. (8.) Slowly beat in powdered sugar one cup at a time, scraping down the sides as needed, until smooth. Place frosting in the refrigerator to chill for 20-30 minutes.

(I was in a bit of a hurry and didn’t do this so my frosting got a little melty!)

Spoon frosting into a pastry bag or zip-lock bag with the corner tip cut off and frost cupcakes. Garnish and serve. You can also make these the night before. Just cover and refrigerate until ready to serve.

Enjoy!

P.S. Stay tuned for the tutorial to my cupcake sign! 😉