Name: Lemon Cupcakes with Fresh Blueberry Buttercream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1/4 teaspoon salt; 1 tablespoon heavy cream; 1 and 3/4 cups all-purpose flour; 1 cup full-fat sour cream; 1/4 cup fresh blueberries, for decorating; 1 and 1/2 cups blueberries, fresh or frozen, if using frozen don't thaw; 1/2 teaspoon baking soda; 1/2 cup unsalted butter, at room temperature; 2 teaspoons finely grated lemon zest; 2 sticks unsalted butter, VERY soft; 1/2 teaspoon lemon extract; 1 large egg plus one egg yolk, at room temperature; 1 and 1/2 tablespoons fresh lemon juice; 2 tablespoons lemon juice; 1/2 teaspoon salt; 3 1/2 cups confectioners sugar , sifted; 1 teaspoon baking powder; 3/4 cup granulated sugar

Lemon Cupcake

Can I make lemon cupcakes without butter?

Why are my lemon cupcakes dry and crumbly?

How much lemon juice or zest should I add?

Why does my cupcake have a heavy texture?

Can I use bottled lemon juice instead of fresh?

How to enhance the lemon flavor in my cupcakes?

My frosting is too sweet. What can I do to balance it out?

My frosting is too runny. How can I fix it?

These Lemon Cupcakes with Fresh Blueberry Buttercream are a must bake this Summer!

Milk

Eggs

Wheat

Lactose Free

Vegetarian

Seasonings

gram

salt

Creams & Creamers

milliliter

heavy cream

Flour & Meal

all purpose flour

sour cream

Fresh Fruit

blueberry

Rising Agents

baking soda

Butter & Margarine

unsalted butter

lemon

Extracts

lemon extract

eggs

Juice

lemon juice

Sugars & Sweeteners

powdered sugar

baking powder

sugar

Lactose

Carbohydrates

Dietary Folate Equivalents

Vitamin B6

Vitamins

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Dietary Fiber

Protein

Calories

Water

Trans fatty acids

Vitamin K

Cholesterol

Vitamin D

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Choline

Selenium

Beta-cryptoxanthin

Fluffy Lemon Cupcakes are topped with BLACKBERRY Buttercream! These Lemon Blackberry Cupcakes are so pretty and always a showstopper. Their refreshing flavor makes them perfect for Spring and Summer celebrations!

Lemon Cupcakes with Blackberry Buttercream

This vegan lemon cupcake recipe makes dairy-free and egg-free cupcakes that are moist and flavorful with the added taste of extra-virgin olive oil.

Storing Vegan Lemon Cupcakes

Note that if you really wanted to save time, you could use store-bought blackberry preserves. I do find that the flavor is better when you use real berries.

Lemon Poppy Seed Cupcakes

These Vegan Lemon Pound Cake Cupcakes are dense, moist, perfectly lemony, and smothered in the most delicious two ingredient glaze! A great dessert for warmer weather.

Vegan Lemon Pound Cake Cupcakes

A yellow butter cupcake is filled with a sweetly-tart lemon curd and topped with a dollop of torched meringue.

Lemon Meringue Cupcakes

Lemon cupcakes are perfectly light and fluffy. They are filled with citrus flavor that is complemented by a sweet lemon buttercream frosting.

Lemon Cupcakes

Juicy and tart, these delicious vegan lemon cupcakes with a lemon drizzle syrup are easy to make and topped with a generous swirl of lemon buttercream.

Vegan Lemon Cupcakes

Cheerful lemon cupcakes filled with silky smooth lemon curd and finished off with a sweet layer of cream cheese poppy seed frosting - perfect for a sunny sweet treat!

Perfect Filled Lemon Cupcakes

Lemon Cupcakes with Fresh Blueberry Buttercream

Baking Goods

Dairy

Produce

Beverages

https://s3.amazonaws.com/grocery-project/recipe_images/Lemon-Cupcakes-with-Fresh-Blueberry-Buttercream-1510515

Lemon Cupcakes with Fresh Blueberry Buttercream

THE APP

RECIPES

PRODUCTS

THE COMPANY

PRIVACY

|

terms

Lemon Cupcakes with Fresh Blueberry Buttercream

THE APP

RECIPES

PRODUCTS

THE COMPANY

CONNECT WITH US

PRIVACY

|

terms