Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• 1 tbsp lemon zest (about 1 large lemon)

• 2 tbsp lemon juice, freshly squeezed

• 1 tsp vanilla extract

• ½ cup buttermilk, room temperature

• 1 cup fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
  
  

For the Lemon Buttercream Frosting:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 2 tbsp lemon juice

• 1 tsp lemon zest

• 1–2 tbsp heavy cream or milk (for consistency)
  
  

Optional Garnish:

• Extra blueberries

• Lemon zest curls or thin lemon slices
  
  

Instructions

Step 1: Prepare the Cupcake Batter

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat butter and sugar together using an electric mixer until light and fluffy (about 3 minutes).

4. Add eggs one at a time, mixing after each addition. Stir in lemon zest, lemon juice, and vanilla extract.

5. Reduce mixer speed to low and alternately add dry ingredients and buttermilk, beginning and ending with the dry mixture.

6. Gently fold in the flour-coated blueberries with a spatula.
   
   

Step 2: Bake the Cupcakes

1. Divide the batter evenly among the cupcake liners, filling each about ¾ full.

2. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.

3. Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
   
   

Step 3: Make the Lemon Buttercream Frosting

1. In a large mixing bowl, beat butter until creamy (about 2 minutes).

2. Gradually add powdered sugar, 1 cup at a time, beating on low speed.

3. Add lemon juice, lemon zest, and heavy cream. Beat on high for 2–3 minutes until light and fluffy.

4. Adjust consistency by adding more cream or sugar as needed.
   
   

Step 4: Assemble and Decorate

1. Once cupcakes are cool, pipe or spread lemon buttercream over each cupcake.

2. Garnish with fresh blueberries and lemon zest curls or thin lemon slices.

Chef’s Tips

• Coat blueberries with flour to prevent them from sinking to the bottom.

• For extra lemon flavor, brush baked cupcakes with lemon syrup before frosting.

• Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.