Moist and fluffy cakes packed with a lemon punch and tart blueberries. These Lemon and Blueberry Cupcakes are sure to be a crowd-pleaser. The cupcakes themselves are very moist because of the yoghurt and milk and with that frosting, it’s yum! The beautiful shocking pink colour of the frosting is 100% natural from the blueberries. You could replace the blueberries with strawberries or even mango. You could even make them without the frosting as a muffin, but I highly recommend the fruity buttercream. The blueberry sauce takes these cupcakes to the next level – it’s sour and provides a good balance of flavours.
I hope you enjoy baking these Lemon and Blueberry Cupcakes as much as I did, Happy Baking 🙂
Check out my favourite Strawberry Cupcakes here. Do tag me on Instagram if you make these, enjoy!
Lemon u0026 Blueberry Cupcakes
12
servings40
minutes20
minutesIngredients
1 1/2 cup + 2 tbsp all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup natural unsweetened yoghurt
1/2 cup milk
3 tbsp lemon juice
1/2 cup unsalted butter (room temperature)
1/2 cup castor sugar
1 tsp vanilla extract
1 egg + 1 egg yolk
1/2 cup fresh/frozen blueberries (If using frozen, do not thaw)
1 tbsp lemon zest
- BLUEBERRY BUTTERCREAM
1/2 cup blueberries (fresh/frozen)
1 tbsp lemon juice
1 tbsp granulated sugar
1/2 unsalted butter (very soft at room temperature)
1 tbsp heavy cream
1 cup icing sugar
Directions
- To begin with, line your cupcake tray with liners and keep them ready. Preheat your oven to 170°C.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
- In a seperate bowl, whisk together the yoghurt, milk and 2 tbsp of the lemon juice. Mix well until combined. Set aside to be used later.
- If you are using fresh blueberries, toss them lightly in 1 tbsp of flour and 1 tbsp of lemon juice and set aside. When using frozen blueberries – do the same with the flour and lemon juice. If using frozen berries – do this step right before you spoon your batter into the liners.
- In a large bowl, beat the softened butter for a minute until light and fluffy. Add in the castor sugar, vanilla extract and egg + egg yolk. Whisk until well combined.
- Add half of the flour mixture along with half of the yoghurt mixture to the whipped butter mixture. Fold with a spatula. Repeat once again till all the flour mixture and yoghurt mixture has been added.
- Lastly, add in the lemon zest and blueberries that have been coated with flour + lemon juice. Fold lightly into the batter.
- Spoon 2 tbsp worth of batter into each cupcake liner filling them 3/4 way full. Bake for 20 minutes. You may use a toothpick to see if it comes out clean.
- FOR THE BLUEBERRY BUTTERCREAM
- In a saucepan, heat the blueberries along with the lemon juice and 1 tbsp of granulated sugar. Cook this until the berries are soft and jammy and the sugar has dissolved. Let this cool completely.
- Strain the blueberry mixture to get rid of any seeds/skin. You should get a thick jammy purple syrup. Set aside.
- Whisk the unsalted butter for 3-4 minutes until soft, light and fluffy.
- Add in the icing sugar and whisk for another minute. The icing sugar should be incorporated well into the mixture.
- Add 1 1/2 tbsp of the blueberry syrup and heavy cream. Fold this in with a spatula.
- Lastly, you may either use a piping bag to frost the cupcakes or using an offset spatula you can spread them over the cupcakes.
- Garnish with the remainder of the blueberry syrup and lemon zest. Enjoy!
