Blueberry and Lemon Buttercream Cupcakes

Submitted by Candice Burgess

Blueberry and Lemon Buttercream Cupcakes

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Serving: 14
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes


  • Cupcakes :
  • 1 2/3 cups plain flour
  • 1 cup sugar
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup salted butter, room temperature
  • 3 egg whites
  • 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 1/2 cups blueberries
  • Lemon Buttercream :
  • 1 cup unsalted butter, room temperature
  • 4 cups icing sugar
  • 1 tsp finely grated lemon zest
  • 3 tbsp lemon juice ( or 1 tsp lemon flavouring )
  • 1/4 tsp vanilla
  • 3 tbs thickened cream


  • Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
  • Add butter, egg whites, vanilla, sour cream, milk, lemon juice and zest and mix on medium speed for a few minutes until smooth then fold the blueberries into the batter, Spoon silicone cupcake holders a little more than half way.
  • Bake for 1 hour 20 mins on high with tea towel under lid. ( My sc cooks fast... haha, if that makes sense so keep an eye on them )
  • Best the unsalted butter for around 40 seconds then add :
  • two cups of icing and mix until smooth.
  • Add lemon juice, lemon zest vanilla and 2 tbs of cream and mix until smooth.
  • Add remaining icing and cream then mix until smooth.
  • Ice cupcakes when cool.

4 thoughts on “Blueberry and Lemon Buttercream Cupcakes”

  1. Hi, I am wanting to try this. I note the recipe uses egg whites only not the full egg. Is it possible to use the basic cupcake recipe to cook in the slow cooker? Or will it not work? Please advise thanks.

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