I had extra blueberries and limes so I started searching for a recipe.

These cupcakes are inspired by Missy’s Lemon and Blueberry Cupcakes. I topped mine with my Vanilla Buttercream recipe.

Here is my take on this recipe. 😊

Ingredients for the batter:

1 1/2 sticks unsalted butter (at room temperature)
3 eggs (at room temp)
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/4 cup milk
3 tablespoons lime zest
Blueberries, coated with flour

Vanilla Buttercream Ingredients:

1/2 cup (1 stick or 8 tbsp) unsalted butter
4-6 cups confectioners’ sugar
1/2 cup milk
1 tsp vanilla extract
Blue food coloring paste

Batter Preparation:

1-Preheat the oven to 350 degrees Fahrenheit.
2-Place paper cups into a cupcake pan. Set aside.
3-In a medium bowl, mix the flour, baking powder, baking soda and salt together. Set aside.
4-Mix butter until creamy and add sugar until blended well.
5-Add the eggs 1 at a time.
6-Mix the milk and lime zest together. Then add it to the butter and sugar mixture.
7-Add the flour, baking powder, baking soda and salt mixture and blend.
8-Fill each cupcake liner up to three-quarters full with batter.
9-Drop the coated blueberries on top. Bake for 18 to 20 minutes.
10-Let them cool completely before frosting.

Buttercream Preparation:

In a large mixing bowl place the butter. Add 2 cups of sugar, milk and vanilla. On medium speed of an electric mixer, mix until smooth. Keep adding 2 cups of sugar at a time and beat well.
Add blue food coloring paste for fun. Mix well and every so often scrape down the sides of the bowl to make sure everything is well incorporated.
It should be a nice creamy consistency and thick enough for spreading.

Frost the cooled cupcakes and decorate with fresh blueberries coated with confectioner’s sugar.

Enjoy, Bon Appétit, Buen Provecho!