Blueberry Cupcakes with Lemon Buttercream Frosting

If you read my post last week, then you know about the bridal shower at Peek N Peek from a couple of weeks ago. It happened that the bride-to-be’s birthday was the day after the shower, so I wanted to make her a little birthday treat that everyone could enjoy at the shower. I’ve been trying out different blueberry cupcake recipes to try and find the perfect one to go with my lemon buttercream frosting, and I think I’ve finally done it. I found the recipe for the cupcake part at this blog here, and if you’ve never seen it before her stuff is amazing! These cupcakes scream summer… vanilla cupcakes with plump fresh blueberries folded into the batter and topped with a perfectly tart lemon flavored buttercream frosting. There was a floral theme to the shower, so I also made some flowers out of homemade fondant (which I did a separate post on here) to top them off! 

Start off by preheating your oven to 350 degrees and lining two 12-muffin tins with liners. Sift together 2 3/4 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt together in a medium sized bowl and set aside. Next mix together 1 cup whole milk and 1 tsp pure vanilla extract in a glass measuring cup and set aside. In the bowl of an electric mixer, cream 1 cup unsalted butter at room temperature with 2 cups granulated sugar until pale and fluffy, 2-3 minutes. Add in 4 room temperature eggs, one at a time until well incorporated. Turn down the speed of your mixture and alternate adding in a little of the flour mixture with the milk mixture, starting and ending with the flour. Do not over mix!

Detach the bowl from the mixer, and gently fold in 1/2 cup fresh blueberries by hand. Fill your cupcake liners about 3/4 of the way full with the batter and bake for 20-25 minutes until a toothpick inserted into the center of the cupcake comes out clean. Set the muffin pans on wire racks to cool for 10 minutes and then remove the cupcakes from the pans and allow them to cool completely on the racks.

To make the buttercream frosting, cream 1/2 cup solid vegetable shortening with 1/2 cup unsalted room temperature butter in the bowl of an electric mixer. Add in 2 tbsp of fresh lemon juice and 1 tsp of freshly grated lemon zest. Gradually add in 4 cups of sifted confectioner’s sugar until well incorporated. Check the consistency at this point, if it’s too thin add a little more sugar and if it’s too thick then add more lemon juice a very small amount at a time. Fit a piping bag with a 1M tip and pipe swirls onto the cupcakes.

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