Lemon Cupcakes with Blueberry Frosting

By srumbel

These cupcakes were the perfect little sweet bite and satisfied everyone’s sweet craving. Lemon and blueberry is a classic combination that really shines through in these cupcakes. Having some frozen Highbush Blueberries in my freezer made making these cupcakes a snap! So pull out your mixer, grab some blueberries and get baking!
from lifewiththecrustcutoff.com

Ingredients

• Lemon Cupcakes
• 1 1/2 cups granulated sugar
• 1 stick (1/2 cup) unsalted butter
• 4 egg whites
• Zest of 2 lemons
• Juice of 2 lemons
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• A few drops of yellow food coloring (optional)
• Blueberry Cream Cheese Frosting
• 2 sticks unsalted butter, softened
• 1 8 oz block cream cheese, softened
• 2 pounds confectioners’ sugar
• 1/2 cup frozen blueberries, pureed
• 1-3 tablespoons milk or cream (add until you reach desired consistency)

Preparation

Step 1

Lemon Cupcakes

For the cupcakes: Preheat the oven to 350 degrees F. Fill the cupcake pan with paper liners.

Beat the granulated sugar and butter until light and fluffy in a standing mixer. Beat in the eggs. Add the lemon zest and juice and beat until combined.

Sift the flour, baking powder, baking soda and salt in a separate bowl. Alternately add the buttermilk and flour mixture to the standing mixer, beating well between each addition.

Fill the cupcake liners two-thirds full. Bake the cupcakes until a toothpick inserted comes out clean, 18 to 22 minutes.

Blueberry Cream Cheese Frosting

Cream butter and cream cheese until fluffy. Slowly add in sifted confectioner’s sugar, and continue creaming until well blended.

Add blueberry puree and mix until well combined. If buttercream is too thick, slowly drizzle in milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.