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Blueberry Cupcakes with Lemon Buttercream Frosting



  •     1/2 cup (1 stick) unsalted butter, room temperature
  •     1 cup granulated sugar
  •     3 extra large eggs
  •     1 teaspoon pure vanilla extract
  •     2 cups all-purpose flour
  •     1 teaspoon baking powder
  •     1/2 teaspoon salt
  •     1/3 cup milk
  •     1-1/2 cups fresh (or frozen) blueberries gently tossed in 2 tablespoons flour


Step 1: Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with paper liners.

Step 2: With an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time and beat well. Add vanilla.

Step 3: In another bowl, sift together flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk. Gently fold in blueberries. Fill cupcake liners 3/4 full.

Step 4: Bake for 20 to 22 minutes or until a toothpick inserted in center of cupcakes comes out dry.

Step 5: Completely cool cupcakes in pan before frosting with lemon buttercream frosting.

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