Blueberry Lemonade Cupcakes with Zesty Frosting
These Blueberry Lemonade Cupcakes are soft, fluffy, and bursting with citrusy blueberry flavor. Topped with zesty lemonade frosting, they’re perfect for summer parties or a bright pick-me-up. Beginner-friendly and full of fun!
Ingredients
Cupcake Batter:
- ½ cup unsalted butter room temp
- 1 cup white sugar
- 2 egg whites
- 1 ¾ cup cake flour
- 2 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup whole milk
- 2 tsp vanilla extract
- ½ cup blueberry puree
Blueberry Puree:
- 2 cups fresh blueberries
- ¼ cup white sugar
- 1 tbsp cornstarch
Frosting:
- 1 cup unsalted butter softened
- 4 cups confectioners powdered sugar
- 6 tbsp frozen lemonade concentrate thawed
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Make the puree: Blend blueberries, sugar, and cornstarch. Boil in a small saucepan for 6 minutes, stirring constantly. Let cool.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add egg whites and vanilla.
- Alternate adding the dry ingredients and milk. Mix until smooth.
- Stir in the blueberry puree until batter turns blue.
- Scoop batter into liners and bake for 18 minutes, or until a toothpick comes out clean.
- Cool cupcakes completely before frosting. For the frosting, beat butter for 4 minutes, then add sugar and lemonade. Beat until fluffy.
Notes
Tip: Use an ice cream scoop to portion batter evenly.
Variation: Swap blueberry puree with raspberry for a tart twist on these blueberry lemonade cupcakes.
Variation: Swap blueberry puree with raspberry for a tart twist on these blueberry lemonade cupcakes.