Instructions
Step 1: Preheat the oven to 350°F and line a cupcake pan with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the butter and sugar together until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition.
Step 5: Mix in the vanilla extract, lemon juice, and lemon zest.
Step 6: Alternate adding the dry ingredients and buttermilk to the batter, mixing until just combined.
Step 7: Gently fold in the blueberries.
Step 8: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Step 9: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
Step 10: Allow the cupcakes to cool completely before frosting.
Step 11: For the frosting, beat the butter until creamy, then gradually mix in the powdered sugar.
Step 12: Add the lemon juice, lemon zest, and heavy cream, beating until smooth and fluffy.
Step 13: Pipe the frosting onto the cooled cupcakes and garnish with fresh blueberries and lemon slices.
Storage and Reheating Tips
Store the cupcakes in an airtight container in the refrigerator for up to 4 days.
Allow refrigerated cupcakes to sit at room temperature for 15–20 minutes before serving for the best texture.
Unfrosted cupcakes can be frozen for up to 2 months in a sealed container.
For the freshest presentation, add the blueberry and lemon garnishes just before serving.
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