These lemon blueberry cupcakes are absolutely divine and so easy to make! It all starts with a fresh lemon cupcake topped with a vibrant fresh blueberry buttercream for a heavenly dessert for any party
Line cupcake pans with cupcake liners or grease the pan and set aside. Heat oven to cake mix box directions. (usually 350F.)
In a medium/large bowl, follow the instructions on the cake mix box.
Add in lemon zest, juice and extract and incorporate fully. Allow to sit at least 5 minutes, then give it a good stir before pouring into cupcake pans.
Add a few blueberries to each cupcake before baking until toothpick comes out clean. Allow to cool.
In a small saucepan, add blueberries and lemon juice together. Allow to come to a boil and then turn fire down to simmer. Allow blueberries to cook down for about 5-7 minutes for them to lose shape. Strain through a sieve and let the blueberry syrup to cool.
In a medium mixing bowl, cream butter until fluffy. Add powdered sugar one cup at a time fully incorporating each cup. Half way through the powdered sugar, add in cooled blueberry mixture. (Make sure it is cooled so you don't ruin the frosting's consistency!)
Add in rest of powdered sugar to desired consistency and then beat in a pinch of salt to balance the sweetness.
Pipe a swirl of icing on top the lemon cupcake, garnish and enjoy!