Blueberry Lemon Cupcakes -

Get ready to taste the best blueberry lemon cupcakes you’ve ever had! Not only are they full of tangy flavor, they’re incredibly moist and blueberries have great health benefits (because I know you’re worried about all this sugar)! This tasty cupcake recipe is easy to make and you can choose to make the buttercream frosting or use store-bought if you’re short on time.

Here’s What You’ll Need:

Ingredients for cupcakes:

1/3 cup lemon juice
3 eggs
2 1/2 cups flour
2 1/4 cups sugar
3 tsp baking powder
1 tsp vanilla extract
1 tsp salt
1/2 cup buttermilk
2 cups blueberries

Ingredients for frosting:

1 cup butter, softened
1 1/2 tsp vanilla extract
4 1/4 cups powdered sugar
2 tbsp heavy whipping cream

Preparation for cupcakes:

Preheat the oven to 325 degrees. Prepare your cupcake pan with liners.
In a large mixing bowl, combine your sugar, oil, lemon, vanilla, and eggs. Mix well.
Slowly add in baking powder and salt, and buttermilk.
Fold in blueberries (see tip below).
Fill cupcake liners approximately 2/3 full.
Bake for 12-14 minutes. Remove and let cool.

Preparation for buttercream frosting:

Blend butter with half of the powdered sugar and mix until smooth.
Add in cream and vanilla and continue to blend.
Slowly add in the remaining powdered sugar and continue to mix until smooth.
Frost your cupcakes when cool and top with blueberries.

Avoiding Sinking Blueberries

Blueberries are tricky when you want them in your cakes and cupcakes. Here’s a helpful trick to help keep them from gathering together at the bottom. In a small dish, add 1 tbsp of flour. Roll your blueberries in the flour, coating them completely. Then fod them into your batter. Additionally, you could pour half you batter in before adding your blueberries into the batter bowl.