Name: Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Yield: 18
Ingredients: Frozen blueberries - 1 ½ cups; White sugar - 2 tablespoons; Lemon juice - 1 teaspoon; All-purpose flour - 1 ¾ cups; Baking powder - 2 teaspoons; Salt - ½ teaspoon; White sugar - 1 cup; Unsalted butter, softened - ½ cup; Eggs, at room temperature - 2 large; Lemon juice - 3 tablespoons; Lemon zest - 1 ½ tablespoons; Vanilla extract - ½ teaspoon; Buttermilk, at room temperature - ⅔ cup; Frozen blueberries - 1 ½ cups; All-purpose flour - 1 tablespoon; Unsalted butter, softened - 1 cup; Lemon zest - 2 teaspoons; Lemon juice - 1 ½ teaspoons; Salt - ⅛ teaspoon; Powdered sugar - 3 ½ cups; Heavy cream - 1 tablespoon

Ingredients for - Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting

1. Frozen blueberries 1 ½ cups

2. White sugar 2 tablespoons

3. Lemon juice 1 teaspoon

4. All-purpose flour 1 ¾ cups

5. Baking powder 2 teaspoons

6. Salt ½ teaspoon

7. White sugar 1 cup

8. Unsalted butter, softened ½ cup

9. Eggs, at room temperature 2 large

10. Lemon juice 3 tablespoons

11. Lemon zest 1 ½ tablespoons

12. Vanilla extract ½ teaspoon

13. Buttermilk, at room temperature ⅔ cup

14. Frozen blueberries 1 ½ cups

15. All-purpose flour 1 tablespoon

16. Unsalted butter, softened 1 cup

17. Lemon zest 2 teaspoons

18. Lemon juice 1 ½ teaspoons

19. Salt ⅛ teaspoon

20. Powdered sugar 3 ½ cups

21. Heavy cream 1 tablespoon

How to cook deliciously - Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting

1 . Stage

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 . Stage

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 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

4 . Stage

Whisk flour, baking powder, and salt for cupcakes together in a small bowl.

5 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

Frost cooled cupcakes.