Lemon Cupcakes with Lemon-Blueberry Frosting
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My Baking Addiction · by Jamie★ 4.7 (22)

Lemon Cupcakes with Lemon-Blueberry Frosting

NUTRITION · PER SERVING110M COOK
CAL 24%·PRO 6%
CARBS 66G55% OF CAL
1G FIBER10G OTHER56G TOTAL SUGAR
FAT 23G44% OF CAL
13G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual lemon cupcakes filled with lemon curd and topped with lemon-blueberry buttercream. Bright and fresh, they're perfect for spring and summer celebrations.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 24
  • 2 1/4 cups cake flour (I used Swan’s Down brand)
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine grain sea salt
  • 1 1/4 cups buttermilk (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon extract
  • 1 1/2 cups sugar
  • lemon zest from two lemons (finely grated)
  • 12 tablespoons unsalted butter (room temperature)
  • 4 large egg whites (room temperature)
  • Prepared lemon curd
  • 2 cups unsalted butter (softened)
  • 2 pounds confectioners’ sugar (sifted)
  • pinch of fine grain sea salt
  • 2 teaspoons pure vanilla extract
  • zest of one lemon (finely grated)
  • ½ cup fresh blueberries (pureed with 1 tablespoon fresh lemon juice)
  • 1-3 tablespoons very cold milk
PREP
45M
SODIUM
95MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.