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Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!

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Recipe Summary

prep:
2 hrs 50 mins
cook:
40 mins
additional:
55 mins
total:
4 hrs 25 mins
Servings:
18
Yield:
18 cupcakes
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Blueberry Jam:
Cupcakes:
Frosting:

Directions

Instructions Checklist
  • Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.

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  • Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

  • Whisk flour, baking powder, and salt for cupcakes together in a small bowl.

  • Cream sugar and butter together in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.

  • Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.

  • Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.

  • While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.

  • Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.

  • Frost cooled cupcakes.

Cook's Notes:

Do not defrost the blueberries before using. Using frozen blueberries chills the cupcake batter more than usual, which results in a slightly longer baking time. Be sure to start checking the cupcakes for doneness after 20 minutes, as bake times may vary.

Don't use more than 1/4 cup jam in the frosting or it may break (meaning it will look soupy or curdled).

Nutrition Facts

345 calories; fat 16.5g; cholesterol 62.5mg; sodium 132.7mg; carbohydrates 48.8g; protein 2.3g. Full Nutrition
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