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Lemon Blueberry Cupcakes

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PREP TIME
170 min
COOKING TIME
40 min
TOTAL TIME
265 min
SERVINGS
18 servings
Dessert
Lemon Blueberry Cupcakes
Ingredients
  • 1 1/2 cups frozen blueberries
  • 2 tablespoons white sugar
  • 1 teaspoon lemon juice
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1/2 teaspoon vanilla extract
  • 2/3 cup buttermilk, at room temperature
  • 1 1/2 cups frozen blueberries
  • 1 tablespoon all-purpose flour
  • 1 cup unsalted butter, softened
  • 2 teaspoons lemon zest
  • 1 1/2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 3 1/2 cups powdered sugar
  • 1 tablespoon heavy cream
Instructions
1
Combine the frozen blueberries, sugar, and lemon juice in a small saucepan over medium heat; bring to a gentle boil. Cook, stirring occasionally, until the mixture has reduced and thickened, approximately 12 minutes. Remove from heat.
2
Strain the mixture through a fine mesh sieve, pressing the solids to extract as much jam as possible; you should have around 1/4 cup. Discard the solids and refrigerate the jam until completely chilled, at least 30 minutes.
3
Preheat your oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
4
In a small bowl, whisk together the flour, baking powder, and salt for cupcakes.
5
In a large bowl, cream the sugar and butter together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Mix in the lemon juice, lemon zest, and vanilla until combined. Add the flour mixture in 2 batches, alternating with buttermilk, beating just until combined after each addition; the batter will be somewhat thick.
6
In a small bowl, toss the frozen blueberries with flour until coated. Add to the batter and fold to incorporate. Spoon the batter into the prepared muffin cups, filling each one 3/4 full.
7
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. Allow the cupcakes to cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
8
While the cupcakes are cooling, remove the blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
9
Beat the butter 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 the remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until the frosting is smooth and fluffy, 1 to 2 minutes more.
10
Frost cooled cupcakes.