Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting
Description
Tart and sweet with beautiful color and bake shop appeal, these lemony cupcakes are moist and fruity with a vibrant frosting made with homemade blueberry jam.
Ingredients
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1 1/2 cups frozen blueberries
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2 tablespoons white sugar
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1 teaspoon lemon juice
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1 3/4 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup white sugar
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1/2 cup unsalted butter, softened
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2 large eggs, at room temperature
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3 tablespoons lemon juice
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1 1/2 tablespoons lemon zest
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1/2 teaspoon vanilla extract
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2/3 cup buttermilk, at room temperature
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1 1/2 cups frozen blueberries
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1 tablespoon all-purpose flour
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1 cup unsalted butter, softened
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2 teaspoons lemon zest
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1 1/2 teaspoons lemon juice
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1/8 teaspoon salt
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3 1/2 cups powdered sugar
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1 tablespoon heavy cream
Directions
1
Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
2
Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
3
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
4
Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
5
Cream sugar and butter together in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
6
Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
7
Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
8
While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
9
Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
10
Frost cooled cupcakes.