These Blueberry Cupcakes with Lemon Buttercream and Blueberry Sauce are the ultimate treat for any dessert lover. Packed with juicy blueberries, topped with tangy lemon buttercream, and drizzled with a luscious blueberry sauce, they’re perfect for parties, brunches, or a sweet pick-me-up.

Why You’ll Love This Recipe

• Fruity Flavor Combo: Sweet blueberries and zesty lemon create a refreshing taste.
• Versatile: Perfect for any occasion, from casual gatherings to special celebrations.
• Gorgeous Presentation: The blueberry sauce drizzle adds a stunning finishing touch.
• Easy to Make Ahead: Both the cupcakes and sauce can be prepped in advance.

Ingredients You’ll Need

For the Blueberry Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup fresh or frozen 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 fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp heavy cream

For the Blueberry Sauce:

• 1 ½ cups fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

How to Make Blueberry Cupcakes with Lemon Buttercream and Blueberry Sauce

Step-by-Step Instructions

Step 1: Make the Blueberry Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until just combined.
5. Gently fold in the blueberries that have been tossed in flour to prevent them from sinking.
6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Step 2: Make the Lemon Buttercream Frosting

1. In a mixing bowl, beat the softened butter until creamy.
2. Gradually add powdered sugar, mixing on low speed until fully combined.
3. Add the lemon juice, lemon zest, and heavy cream, and beat on high speed until the frosting is light and fluffy.

Step 3: Make the Blueberry Sauce

1. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 5 minutes).
2. Stir in the cornstarch slurry and cook for 1-2 more minutes until the sauce thickens further.
3. Remove from heat and let cool completely before using.

Step 4: Assemble the Cupcakes

1. Once the cupcakes are fully cooled, pipe or spread the lemon buttercream frosting generously on top.
2. Drizzle the cooled blueberry sauce over the frosting for a vibrant and flavorful finish.
3. Garnish with fresh blueberries or a sprinkle of lemon zest, if desired.

Helpful Tips

• Prevent Sinking Blueberries: Toss the blueberries in flour before folding them into the batter.
• Perfect Consistency: Adjust the frosting consistency by adding a little extra heavy cream if it’s too thick or powdered sugar if it’s too thin.
• Neater Drizzle: Use a piping bag or spoon for more control when drizzling the blueberry sauce.
• Storage: Store the cupcakes in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor.

Recipe Details

• Prep Time: 30 minutes
• Bake Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American

Notes

• Prevent Sinking Blueberries: Toss blueberries in 1 tablespoon of flour before folding them into the batter.
• Fresh vs. Frozen: Both fresh and frozen blueberries work; if using frozen, do not thaw to prevent excess moisture.
• Buttercream Consistency: Adjust with heavy cream for thinner frosting or powdered sugar for thicker frosting.
• Neater Sauce Drizzle: Use a spoon or piping bag for precise drizzling of the blueberry sauce.
• Make Ahead: Bake cupcakes and prepare blueberry sauce a day in advance. Frost and assemble on the day of serving.
• Storage: Refrigerate cupcakes in an airtight container for up to 3 days. Bring to room temperature before serving.

Nutritional Information (Per Cupcake)

• Calories: ~320 kcal
• Carbohydrates: 45g
• Protein: 3g
• Fat: 16g

Frequently Asked Questions

Can I make these cupcakes gluten-free?
Yes! Substitute all-purpose flour with a gluten-free 1:1 baking flour for a gluten-free version.

What if I don’t have buttermilk?
You can substitute buttermilk by mixing ½ cup of milk with 1 ½ teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Can I freeze the cupcakes?
Absolutely! Freeze unfrosted cupcakes for up to 2 months. Thaw and frost them when ready to serve.

Related Recipes

If you enjoyed these cupcakes, try:

• Breakfast Oatmeal Cupcakes To Go
• Lemon Cream Cheese Dump Cake – Zesty, Creamy, and Irresistibly Easy!

Conclusion

These Blueberry Cupcakes with Lemon Buttercream and Blueberry Sauce are a show-stopping dessert that’s as delicious as it is beautiful. The sweet, fruity flavors paired with the tangy lemon buttercream make for a perfect bite every time. Whether for a party or a casual treat, these cupcakes are sure to impress.

Bake a batch and watch them disappear!

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