Ingredients
Method
Prepare Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a cooling rack.
Prepare Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the lemon juice and lemon zest, mixing until well combined.
- If the frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
Assemble Cupcakes
- Once the cupcakes are completely cool, frost them with the lemon frosting using a spatula or piping bag.
- Garnish with additional blueberries or lemon zest if desired.
Nutrition
Notes
For best results, use fresh blueberries and ensure all ingredients are at room temperature before starting.