Lemon Cupcakes with Lemon-Blueberry Frosting

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Lemon cupcakes are full of lemon curd and topped with a lemon-blueberry buttercream frosting for the spring and summer season cupcake of your goals.

I don’t have something towards a great chocolate cupcake. In any case, making my doctored cake combine cupcakes is one in all my favourite tips.

However I’ll decide lemon over chocolate virtually any day, so having a go-to lemon cupcake recipe is fairly necessary to me.

These lemon cupcakes are full of tons of shiny, citrusy taste and are so fairly. Contemplate them your new spring and summer season go-to cupcake recipe!

THE PERFECT LEMON CUPCAKES

In the event you love lemon as a lot as I do, then these lemon cupcakes are the cupcakes for you.

I took my selfmade funfetti cupcake recipe and added a number of lemon zest. Then I crammed them with lemon curd and topped them with a lemon-blueberry frosting.

That’s proper, I discovered a approach to pack lemon into these cupcakes in three alternative ways! 

These could very nicely go into my lemon corridor of fame alongside my lemon cream cheese pound cake and selfmade lemon bars.

HOW TO MAKE THESE LEMON CUPCAKES

There are just a few steps to creating these lemon cupcakes, however I promise that they’re price it!

Cupcake components

For the cupcakes, you will have:

• 2 ¼ cups cake flour 
• 2 teaspoons baking powder
• ½ teaspoon positive grain sea salt
• 1 ¼ cups buttermilk, room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure lemon extract
• 1 ½ cups sugar
• lemon zest from two lemons 
• 12 tablespoons unsalted butter, room temperature
• 4 giant egg whites, room temperature

You do want to make use of cake flour for this recipe as an alternative of all-purpose flour. In the event you don’t maintain any readily available, you should utilize my cake flour substitute as an alternative.

I even have a buttermilk substitute you should utilize if you happen to don’t have any buttermilk in your fridge!

Ensure you additionally try my ideas for learn how to carry butter and eggs to room temperature, since having these at room temperature is necessary earlier than you get began baking.

For the filling, I like to make use of my microwave lemon curd. You should use any lemon curd that you just like finest, although.

Frosting components

For the frosting, you will have:

• 4 sticks unsalted butter, softened
• 2 kilos confectioners’ sugar, sifted
• pinch of positive grain sea salt
• 2 teaspoons vanilla extract
• zest of 1 lemon (finely grated)
• ½ cup contemporary blueberries, pureed with 1 tablespoon contemporary lemon juice
• 1-3 tablespoons very chilly milk

In the event you run out of powdered sugar, don’t stress. I’ve a put up on learn how to make powdered sugar, and you may undoubtedly use that substitute on this frosting.

Making this recipe

This recipe makes 24 cupcakes, so ensure you line 2 commonplace cupcake pans with paper liners earlier than getting began.

Sift collectively the dry components: the flour, baking powder, and salt.

In one other bowl or measuring cup, whisk collectively the buttermilk, vanilla, and lemon extract.

Add the sugar and lemon zest to the bowl of a stand mixer. Use your fingertips to rub these collectively till the sugar is moistened and aromatic.

Beat the butter and sugar collectively for about 3 minutes, or till very gentle and fluffy. Alternate including the dry components with the moist components, starting and ending with the dry. Make sure that to combine till nicely mixed after every addition.

Use a hand mixer to beat the egg whites in a separate bowl till stiff peaks type. These will get folded into the batter for plenty of raise.

Gently stir about ¼ of the egg whites into the batter, then fold in the remaining one half at a time. To fold, reduce the spatula down the center to the underside of the bowl, then sweep it round, up and over. Flip the bowl 90 levels and repeat till no streaks of egg whites stay.

Divide the batter between the ready pans and bake for 18-22 minutes. Let the cupcakes cool utterly.

When prepared to embellish, fill the cupcakes with the lemon curd, following my directions for learn how to fill cupcakes. 

Beat collectively the frosting after which unfold or pipe the frosting onto the cupcakes.

STORAGE TIPS

These lemon cupcakes could be saved at room temperature for as much as 1-2 days in case your kitchen is cool. In any other case, retailer them within the fridge for as much as 3 days.

Unfrosted, unfilled cupcakes could be frozen for as much as 2 months. Wrap them in plastic wrap and retailer them in a zip-top freezer bag earlier than freezing.

In the event you’d prefer to make the lemon-blueberry frosting forward of time, you’ll be able to retailer it in an hermetic container within the fridge for as much as 2 days or within the freezer for as much as a month. Let the frosting come to room temperature and whip it together with your mixer for 1-2 minutes earlier than frosting the cupcakes.

OTHER FROSTING OPTIONS

Whereas I like these lemon cupcakes when they’re full of lemon curd and topped with the lemon-blueberry frosting, you don’t must go that route!

Strive them with a traditional vanilla buttercream frosting and even with cream cheese frosting as an alternative.

Or attempt them with strawberry frosting for a cupcake model of strawberry lemonade!

For the lemon-blueberry frosting:

US CustomaryMetric

For the Cake

• Preheat the oven to 350°F with a rack within the middle. Line two commonplace cupcake pans with paper liners.

• In a big bowl, sift collectively the flour, baking powder and salt.

• In a measuring cup, mix the buttermilk, vanilla, and lemon extract.

• Rub sugar and lemon zest collectively till the sugar is moistened and aromatic. Within the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium pace for 3 minutes, or till the butter and sugar are very gentle and fluffy. Add 1/3 of the flour combination, beating on low pace. Beat in half of the milk combination, then beat in half of the remaining dry components till nicely integrated. Add the remainder of the milk, beating till the batter is absolutely integrated and easy, then add the final of the dry components, beating till the components are totally mixed.

• Add the egg whites to a medium bowl and beat with a hand mixer on medium-high pace till stiff peaks type.

• Gently stir ¼ of the whipped egg whites into the cupcake batter with a rubber spatula till no streaks of egg whites stay. This can assist loosen up the batter. Gently fold within the remaining whipped egg whites, one half at a time, by reducing the spatula down the center to the underside of the bowl, then sweeping it round, up and over. Flip the bowl 90 levels and repeat till no streaks of egg whites stay.

• Utilizing a big scoop (about 3 tablespoons), distribute the batter between 24 muffin wells, filling every nicely 2/3 full.

• Bake for 18-22 minutes, or till the cupcakes are springy to the contact and a toothpick inserted into the facilities come out clear. Cool on wire rack.

• As soon as cupcakes have cooled, hole out a small circle within the middle of every cupcake. Add a spoonful of lemon curd into every hole. Frost with lemon blueberry buttercream or as desired.

For the Lemon-Blueberry Frosting

• In a big mixing bowl, cream butter till fluffy. Slowly add in confectioner’s sugar, and proceed creaming till nicely blended.

• Add salt, vanilla, lemon zest and blueberry puree and blend till nicely mixed. If buttercream is simply too thick, slowly drizzle in milk till you attain the specified consistency. Beat at excessive pace till frosting is easy and fluffy.

Serving: 1cupcake | Energy: 290kcal | Carbohydrates: 60g | Protein: 3g | Fats: 22g | Saturated Fats: 14g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 57mg | Sodium: 109mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 671IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 0.2mg