Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting

Name: Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting
Total time: 265
Yield: 18
Ingredients: 1.5 cups frozen blueberries; 2 tablespoons white sugar; 1 teaspoon lemon juice; 1.75 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 1 cup white sugar; 0.5 cup unsalted butter, softened; 2 large eggs, at room temperature; 3 tablespoons lemon juice; 1.5 tablespoons lemon zest; 0.5 teaspoon vanilla extract; 0.667 cup buttermilk, at room temperature; 1.5 cups frozen blueberries; 1 tablespoon all-purpose flour; 1 cup unsalted butter, softened; 2 teaspoons lemon zest; 1.5 teaspoons lemon juice; 0.125 teaspoon salt; 3.5 cups powdered sugar; 1 tablespoon heavy cream

Recipe by Kim from allrecipes.com

Dessert 4 Hr. 25 Mins.

Ingredients

18 servings

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1.5 cups frozen blueberries
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2 tablespoons white sugar
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1 teaspoon lemon juice
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1.75 cups all-purpose flour
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2 teaspoons baking powder
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0.5 teaspoon salt
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1 cup white sugar
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0.5 cup unsalted butter, softened
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2 large eggs, at room temperature
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3 tablespoons lemon juice
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1.5 tablespoons lemon zest

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0.5 teaspoon vanilla extract
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0.667 cup buttermilk, at room temperature
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1.5 cups frozen blueberries
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1 tablespoon all-purpose flour
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1 cup unsalted butter, softened
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2 teaspoons lemon zest
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1.5 teaspoons lemon juice
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0.125 teaspoon salt
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3.5 cups powdered sugar
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1 tablespoon heavy cream

Instructions

Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
Cream sugar and butter together in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
Frost cooled cupcakes.