Many years ago I had made Blueberry Muffins that were out-of-this-world. They were so moist that I think it was because I had whole blueberries inside of them. They were sooooo gooooood that the next time I made them I put a crumb topping on them…OMG they were good with or without the topping!

I came across this recipe for Lemon-Blueberry Cupcakes the other day, and in one of the pictures you can see the whole blueberry inside the cupcake…and boy do they look goooooood!!!  You should try making these cupcakes immediately, and trust me, you won’t be sorry. So put the oven on…and start baking!!!!

Here’s what you need:

For the cupcakes:
1 3/4 cups (222 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (113 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) lightly packed brown sugar
2 large eggs plus one egg yolk, at room temperature
1 cup (240 ml) buttermilk
2 lemons, zested and juiced
3/4 cup (115 grams) fresh blueberries
2 tablespoons all-purpose flour

For the buttercream:
3/4 cup (115 grams) fresh blueberries
3 cups (306 grams) powdered sugar, sifted
2 sticks (227 grams) unsalted butter, at room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons heavy or whipping cream
Lemon zest, for garnish

The swirl that’s on this cupcake is made with closed star piping tip (Ateco #846). If you want your cupcake to have the same appearance, I would look for that tip.

I would like to thank Tessa Arias from Handle The Heat for this recipe. Be sure to head on over to Handle the Heat now for the full instructions. Enjoy!