Blueberry Cupcakes with Lemon Buttercream Frosting and Blueberry Sauce Recipe

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Lucille
Lucille February 8, 2021
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How To Make Blueberry Cupcakes with Lemon Buttercream

These bright and delicious blueberry cupcakes are soft, topped with a creamy and tasty lemon buttercream frosting, and a beautiful swirl of blueberry sauce!

Preparation: 30 minutes
Cooking: 20 minutes
Total: 50 minutes

Serves:

Ingredients

  • cupsall-purpose flour
  • tspbaking powder
  • ½tspsalt
  • ¼cupbutter,melted
  • 2tbspvegetable oil
  • 1cupgranulated sugar
  • 1large egg
  • 1tspvanilla extract
  • tsplemon zest,(from about 1 large lemon or 1½ small lemon)s
  • ¼cupsour cream
  • cupbuttermilk
  • 1cupblueberries,frozen

For Lemon Buttercream Frosting:

  • ½cupbutter,softened
  • 4cupspowdered sugar
  • 3tbspheavy cream
  • 2tbspfresh lemon juice
  • ½tsplemon zest
  • yellow food coloring,optional

For Blueberry Sauce:

  • 2tbspgranulated sugar
  • 1tspcornstarch
  • cupsfresh blueberries,or frozen
  • ¼cupwater

Instructions

  1. Preheat the oven to 350 degrees F.

  2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. In a large mixing bowl, using an electric mixer, blend together the melted butter, vegetable oil, and granulated sugar for about 30 seconds until well blended.

  4. Stir in the egg, vanilla, and lemon zest. Blend in the sour cream.

  5. Add in the flour mixture, alternating with buttermilk in two alternate batches, blending until combined after each addition.

  6. Fold in the frozen blueberries. Divide the mixture evenly among 12 paper-lined muffin cups, filling each one to about ¾ full.

  7. Bake the cupcakes for 20 to 25 minutes until a toothpick inserted in the center comes out clean.

  8. Allow to cool completely then frost cupcakes with Lemon Buttercream Frosting and drizzle with chilled blueberry sauce.

  9. For best results, serve immediately after drizzling with blueberry sauce.

  10. Store in an airtight container.

Lemon Buttercream Frosting:

  1. Combine all the ingredients in a large mixing bowl.

  2. Using an electric mixer, blend together for about 1 to 2 minutes until smooth and fluffy.

  3. Tint with yellow food coloring, if desired.

  4.  

Blueberry Sauce:

  1. In a medium saucepan, whisk together the sugar and cornstarch. Mix in the blueberries and water.

  2. Bring the mixture to a gentle boil over medium heat, stirring frequently.

  3. Once the mixture reaches a boil, reduce heat and for simmer 3 minutes, stirring frequently.

  4. Pour the mixture into a blender or food processor and blend for about 30 seconds at low speed until smooth.

  5. Cool the mixture completely in the refrigerator or freezer before drizzling over the cupcakes.

Recipe Notes

  • If too much frosting or piled high style frosting is not desired, half a batch would be enough.
  • The blueberry sauce recipe is made to be more than enough sauce for drizzling the cupcakes. If not too much blueberry sauce is desired, half of the batch listed would be enough.
  • Making the full batch is okay, and leftover can be used for pancakes, smoothies, drizzled over favorite Greek yogurt, or just eaten on its own as it is basically just pureed blueberries.

Nutrition

  • Calories: 461.42kcal
  • Fat: 16.95g
  • Saturated Fat: 9.09g
  • Trans Fat: 0.48g
  • Monounsaturated Fat: 5.52g
  • Polyunsaturated Fat: 1.12g
  • Carbohydrates: 76.59g
  • Fiber: 1.21g
  • Sugar: 61.99g
  • Protein: 3.13g
  • Cholesterol: 54.18mg
  • Sodium: 181.20mg
  • Calcium: 77.21mg
  • Potassium: 84.64mg
  • Iron: 1.01mg
  • Vitamin A: 130.40µg
  • Vitamin C: 4.61mg
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