Deliciously sweet and moist lemon & blueberry cupcakes with a blueberry dotted lemon sponge, blueberry coulis buttercream and more!
So the weather is getting slightly warmer and I am absolutely loving it… even if it is just April and some places could even get more snow knowing our luck. However, I am craving all things fruit now because of it.
I am obviously always in love with anything lemon… lemon and raspberry.. lemon white chocolate etc! However, lemon and blueberry is such a classic combination. I LOVE IT SO MUCH I JUST CAN’T COPE.
Lemon and blueberry
Lemon brings a sweet and sour ness to the table, and blueberries are just utterly delicious. Sometimes, don’t get me wrong… they can suck. They can be tasteless. But I find when you bake with them, they are insane!
I have a lemon raspberry cupcake recipe already on my blog which I do love – but I decided to jazz it up a bit for this lemon & blueberry cupcakes recipe. I went all out, and even made homemade coulis for this beauty of a recipe!
I have so many other delicious lemon & blueberry recipes on this blog already.. such as my lemon & blueberry rolls, and my lemon & blueberry cheesecake and even my lemon and blueberry cake! But these cupcakes? amazing.
Cupcake
I used a lemon cupcake recipe which is a standard sponge of equal parts butter, sugar, self raising flour and eggs. I tend to use medium eggs in my baking these days – if you use large however, you want to use 175g of the other ingredients.
I add in lemon zest to flavour them, and then also the fresh blueberries! You can use frozen however for the cupcakes and coulis.
Buttercream
For the buttercream you want to use BLOCK BUTTER. As you are adding a reasonable amount of liquid from the coulis you do NOT want to use a baking spread of margarine for the buttercream as it won’t hold up!
The coulis creates the delicious colour for the buttercream which I am in love with! I used my favourite 2d closed star piping tip to create a delicate swirl on top of each cupcake ready for some added blueberry and lemon decoration.
Coulis
For the coulis I do also use a bit of lemon juice instead of water and it goes so well! I add an extra drizzle of coulis to the top of the cupcake for decoration, as it looks so pretty!
There will be some leftover, but it lasts 5-7 days in the fridge once made. I do also blend and sieve my coulis for best results!
Lemon & Blueberry Cupcakes!
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Ingredients
Cupcakes
- 150 g unsalted butter
- 150 g caster sugar
- 3 medium eggs
- 150 g self raising flour
- Zest of 1 lemon
- 100 g blueberries
Blueberry Coulis
- 200 g blueberries
- 25 g caster sugar
- 1 tbsp lemon juice
Buttercream
- 150 g unsalted butter (room temp)
- 350 g icing sugar
- 3-4 tbsp blueberry coulis (recipe above)
Decoration
- Blueberry coulis (recipe above)
- Blueberries
- Lemon zest
Instructions
Cupcakes
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Preheat your oven to 180ºC/160ºC fan and line a 12 hole muffin tray with large cupcake cases or put 12 Iced Jems baking cups onto a flat tray!
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Cream together the unsalted butter and caster sugar until light & fluffy and smooth
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Add in the eggs, self raising flour and lemon zest and beat again for about about 20-30 seconds until smooth!
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Fold through the blueberries!
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Spoon the mixture into the cases and bake in the oven for 20-22 minutes or until baked through! Leave to cool on a wire rack.
Blueberry coulis
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Whilst the cupcakes are baking add the blueberries, lemon juice and caster sugar to a small pan and heat on a low heat, mashing the blueberries with a fork whilst it heats.
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Let the mixture simmer for a few minutes until it becomes alot softer.
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Blend the mixture until smooth and pass through a sieve – let it cool fully.
Buttercream
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Beat the room temperature unsalted butter until smooth – this can take a couple of minutes. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!
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Gradually add in the coulis one spoonful at a time – you don’t want to add too much too quick as it can soften the buttercream (make sure to use block butter as well, and NOT a spread of any kind)
Decoration
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Add the buttercream to a piping bag and swirl onto the cupcakes.
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Drizzle on another spoonful of coulis per cupcake
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Add on some fresh blueberries and a sprinkle of lemon zest!
Notes
- YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM – I can’t stress this enough. Do not use a baking spread/margarine.
- I buy my cupcakes cases/baking cups from Iced Jems – here!
- These lemon and blueberry cupcakes will last in an airtight container for 3 days at room temperature!
- The blueberries can be swapped for another berry such as raspberry, strawberry etc in the cakes/coulis/decor!
- Leftover blueberry coulis can be stored in the fridge for 5-7 days.
ENJOY!
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