Blueberry Lemon Cupcakes topped with decadent blueberry lemon buttercream flowers, deliver fresh, tangy sweetness in every bite!
I'm way overdue in bringing you these Blueberry Lemon Cupcakes, but it's August and blueberries abound! I suppose, my procrastination can be summed up as perfect timing. 😉
Really though, guys... it's August! I feel like I cleaned the last bit of snow and salt off my boots just hours ago, yet here we are headed to the inevitable.
OK, enough with my first-world drama. Let's talk cupcakes!
I made these pretty little Blueberry Lemon Cupcakes back when I made these. It was around the time I purchased the Russian piping tips - you can see my practice piping on the tray in the photo above.
I haven't gotten around to using all the tips from the set, but this is one of my favourite from the bunch. The flowers it produces remind me of tulips and who doesn't love a sea of tulips, even out of season.
As with my other flower power cupcakes, I used a meringue-based buttercream flavoured and coloured naturally. In this case, I used freeze-dried blueberry powder for the flower centers and lemon curd for the petals.
I think I'll make these again, just so you could see the inside. I added a little blueberry powder to a bit of the batter to create a lovely pattern throughout the cupcakes. I was pretty sure I took a few shots, but they are nowhere to be found.
Anyhoo, do you own any of the Russian tips? What's your fave?
Ingredients
For the cupcakes:
- 172 grams butter unsalted
- 300 grams granulated sugar
- 2 large eggs
- 1 vanilla bean scraped
- 1 large lemon zest and juice
- 225 grams cake flour
- 7 grams baking powder
- 2.5 grams salt
- 250 ml milk
- 15 grams freeze-dried blueberry powder
For the buttercream:
- 63 grams water
- 170 grams sugar
- 125 grams egg whites
- 57 grams sugar
- 340 grams butter
- .5 vanilla bean
- 15-20 grams lemon curd optional
Instructions
- Preheat oven to 350º F. Place baking cups on a baking sheet. If you are using paper cups like I did, no need to spray of grease. If using liners, place then in the wells of a muffin tin.
- Add the lemon juice to the milk and set aside.
- Cream butter and sugar using the paddle attachment of stand mixer.
- Gradually beat in sugar until light and fluffy.
- Lightly whisk the eggs with the vanilla beans, lemon zest and ginger and add to the creamed butter. Mix on low until fully combined.
- Blend flour, salt and baking powder and add to the butter mixture in three additions, alternating with the milk mixture. Beat until smooth.
- Remove about a half cup of the batter and add to a small bowl. Sift in the blueberry powder and mix with a spatula until well blended.
- Divide batter evenly among the cups - I weigh mine to be certain. Add a dollop of the blueberry batter and use a toothpick or small knife to swirl into the plain batter.
- Bake for 20-25 minutes. Test with a cake tester to toothpick to be sure. Cool completely before decorating.
To make the buttercream:
- In a medium saucepan, add the water and the first measure of sugar and cook without stirring until the mixture reaches (116ºC/240ºF), or what is labelled as 'soft ball' on your thermometer.
- While the sugar is cooking, add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and set aside.
- Once the sugar syrup reaches 110C/230F, start whipping the eggs on medium speed. When the egg whites begin to appear foam, sprinkle in the second measure of sugar while whipping.
- The egg whites should be at soft peaks by the time the sugar reaches 116C/240F/soft ball.
- With the egg whites whipping on medium speed, rest the lip of the pot on the lip of the mixing bowl and pour the syrup into the whipping egg whites in a slow, steady stream down the side of of the bowl.
- Continue to whip until the mixture has cooled to room temperature and the meringue is full and billowy.
- On medium speed, add the butter in small chunks and continuing to whip until the smooth and light. Add the lemon curd and whip on low until fully incorporated.
Assembly:
- Top each cupcake with a thin layer of buttercream - this ensures the top of the cupcake is covered and the piped flowers have a foundation for attaching.
- Spread a generous layer of the lemon curd buttercream over a sheet of plastic wrap, then spoon the blueberry buttercream in the shape of a log down the middle of the lemon buttercream.
- Roll up the plastic wrap and place in a piping bag fitted with the nozzle of choice. Pipe flowers, starting from the middle.
Sues says
These are so pretty!! I've never even heard of Russian tips before, but now I want to check them out to add to my collection!
Tara says
How beautiful! I absolutely love that piping with the purple center. Will need to find that tip. Such a wonderful summer treat.
Lisa | Garlic & Zest says
After seeing these cupcakes, I think I should just hang up my pastry tips -- no way will I ever have that knack! Beautiful!
Monica | Nourish & Fete says
These are SO pretty! I'm with you - blueberries are one of my favorite summer berries, and I plan to use as many as I possibly can before fall comes back around!
sue | theviewfromgreatisland says
I love this post ~ I've had Russian Tips in my Amazon cart forever ~ now I'm going to finally get those babies, these cupcakes are stunning. I love the two toned effect, too.
Goreti Pavao says
I love the combination of lemon & blueberry especially this time of the year. Also love the idea of using the freeze dried fruit to add color & flavor. I've used that a couple of times with my SMBC. Always have some at home just in case.
Sarah @ Sarah's Bake Studio says
Not only do these look beautiful but they sound delicious! I have those Russian tips but haven't used them yet. I am definitely going to need to make these cupcakes with them! Pinned!
jacquee | i sugar coat it! says
Thank you, Sarah! You are going to want to add flowers to all the things once you use them. 🙂 Look forward to seeing what you make!