Lemon Cupcakes with Blueberry Buttercream Recipe
Ingredients
Scale
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 Tablespoon lemon zest
- 6 Tablespoons unsalted butter ((room temperature))
- ¾ cup granulated white sugar
- 2 eggs
- ½ cup milk ((I used 1% milk))
- 1 teaspoon vanilla extract
- 4 Tablespoons freshly squeezed lemon juice
- ¾ cups fresh blueberries ((plus extra for garnish))
- 5½ cups powdered sugar
- 1 stick unsalted butter ((room temperature))
- 1 teaspoon vanilla extract
- splash of milk ((only needed if buttercream consistency is too dry))
Instructions
- Directions For Cupcakes
- Directions For Buttercream