Lemon Cupcakes with Lemon-Blueberry Buttercream
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk, room temperature
- 4 large egg whites, room temperature
- 1 1/2 cups sugar
- lemon zest from two lemons (finely grated)
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- For Lemon Curd
- 1 cup white sugar
- 3 eggs
- 1 cup fresh lemon juice (about 4-5 lemons)
- zest of 3 lemons
- 1/2 cup unsalted butter, melted
- Lemon Blueberry Buttercream
- 4 sticks unsalted butter, softened
- 2 pounds confectioners’ sugar, sifted
- pinch of fine grain sea salt
- 2 teaspoons vanilla extract
- zest of one lemon (finely grated)
- ½ cup fresh blueberries, pureed with 1 tablespoon fresh lemon juice
- 1-3 tablespoons very cold milk (add until you reach desired consistency)
- For Lemon Curd
- This recipe is vegetarian
- Produce
- Blueberries, fresh (1/2 cup)
- Lemon (1)
- Lemon, zest of (4)
- Lemon blueberry buttercream (1)
- Cooking & Baking
- Baking powder (1 tablespoon)
- Cake flour (2 1/4 cups)
- Confectioners’ sugar (2 pounds)
- Kosher salt (1/2 teaspoon)
- Lemon extract, pure (1/2 teaspoon)
- Sea salt, fine grain (1 pinch)
- Sugar (1 1/2 cups)
- Vanilla extract, pure (1 teaspoon)
- Vanilla extract (2 teaspoons)
- White sugar (1 cup)
- Drinks
- Lemon juice, fresh (1 cup)
- Dairy
- Butter, unsalted (5 stick)
- Butter, unsalted (1/2 cup)
- Buttermilk (1 1/4 cups)
- Milk (1 tablespoons)
- Refrigerated
- Egg whites, large (4)
- Eggs (3)
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published March 8, 2011 (1 year ago).
68 people saved this recipe.
