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Lemon Cupcakes with Blueberry Compote and Lemon Buttercream Recipe

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3.8 from 4 reviews

These Lemon Cupcakes with Blueberry Compote are a bright and tangy treat perfect for any occasion. Moist lemon-flavored cupcakes are topped with a luscious lemon buttercream frosting and a vibrant blueberry compote, creating a delightful balance of sweet and tart flavors. The recipe combines simple pantry ingredients with fresh lemon zest and juice for a refreshing dessert that is both beautiful and delicious.

Ingredients

For the Lemon Cupcakes:

  • 3/4 cup Granulated Cane Sugar
  • Zest of 2 Lemons
  • 2/3 cup Olive Oil or vegetable oil
  • 2 large Eggs, room temperature
  • 1/2 cup Sour Cream or plain yogurt, room temperature
  • 1/4 cup Fresh Lemon Juice
  • 1/4 cup Buttermilk or whole milk
  • 1 teaspoon Vanilla Extract
  • 1 3/4 cup All Purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Baking Soda

For the Blueberry Compote:

  • 2 cups Frozen or Fresh Blueberries
  • 2 tablespoons Fresh Lemon Juice
  • 1/4 cup Granulated Cane Sugar
  • 1 tablespoon Water
  • 1 teaspoon Cornstarch

For the Lemon Buttercream:

  • 1 cup Unsalted Butter, softened
  • 3 1/2 – 4 cups Powdered Sugar
  • 2 tablespoons Heavy Whipping Cream
  • 2 tablespoons Fresh Lemon Juice
  • Zest of 1 Lemon
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside to prepare for baking.
  2. Mix Sugar and Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers for about 30 seconds to release the aromatic lemon oils and enhance the flavor of the cupcakes.
  3. Combine Wet Ingredients: Add olive oil, eggs, sour cream, fresh lemon juice, buttermilk, and vanilla extract to the sugar and zest mixture. Whisk everything together until the mixture is very smooth and creamy.
  4. Add Leavening Agents and Salt: Stir in baking powder, baking soda, and fine sea salt. Whisk until the mixture is smooth to ensure even rising during baking.
  5. Incorporate Flour: Gradually add the all-purpose flour and mix just until combined to avoid overmixing, which can result in dense cupcakes. The batter should be smooth but not overworked.
  6. Fill Cupcake Liners and Bake: Using a large ice cream scoop, evenly divide the batter between 12 to 14 cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the cupcakes spring back when gently pressed.
  7. Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting and assembling.
  8. Prepare Blueberry Compote: In a saucepan over medium-high heat, combine blueberries, lemon juice, sugar, and water. Stir occasionally and bring to a boil. Reduce heat to a simmer and cook for 8-10 minutes until bubbly and slightly thickened. To check doneness, dip a spoon in the compote and run your finger down the back; if a clear streak remains, it is done. If not, mix cornstarch and water to form a slurry, stir it into the compote, and cook for an additional 4-5 minutes. Let cool completely before use.
  9. Make Lemon Buttercream: In a stand mixer bowl fitted with a whisk attachment, beat softened butter and 1 cup powdered sugar for about 2 minutes until creamy. Add 2 1/2 cups powdered sugar and heavy whipping cream; beat on medium-high for 3-4 minutes until light and fluffy. Mix in fresh lemon juice, vanilla extract, lemon zest, and salt, beating for another minute. If frosting is too loose, add the remaining powdered sugar and beat 2-3 minutes longer until stiff and airy.
  10. Assemble Cupcakes: Transfer lemon buttercream into a piping bag fitted with a 1 to 1.5-inch tip. Pipe a large mound of frosting about 1.5 to 2 inches tall onto each cupcake. Using the back of a spoon, create a small well in the center of the frosting mound without piercing the cupcake beneath. Spoon a generous dollop of cooled blueberry compote into the well. Optionally, garnish the frosting edges with fresh thyme leaves and halved blueberries for an elegant finish.

Notes

  • Room temperature ingredients such as eggs and sour cream help create a smoother batter and better rise.
  • Do not overmix the batter once the flour is added to keep cupcakes tender and light.
  • The blueberry compote can be made ahead and refrigerated for up to 3 days.
  • If you prefer a sweeter or tangier frosting, adjust powdered sugar and lemon juice amounts accordingly.
  • Decorating with fresh thyme leaves adds a lovely herbal note that complements lemon and blueberry flavors.
  • Ensure cupcakes are completely cooled before frosting to prevent melting the buttercream.

Find it online: https://recipesbyliza.com/lemon-cupcakes-with-blueberry-compote-and-lemon-buttercream-recipe/