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Lemon Cupcakes With Lemon-Blueberry Buttercream

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Lemon Cupcakes With Lemon-Blueberry Buttercream

Ingredients

  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups buttermilk, room temperature
  • 4 large egg whites, room temperature
  • 1 1/2 cups sugar
  • lemon zest from two lemons (finely grated)
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon extract
  • for lemon curd
  • 1 cup white sugar
  • 3 eggs
  • 1 cup fresh lemon juice (about 4-5 lemons)
  • zest of 3 lemons
  • 1/2 cup unsalted butter, melted
  • lemon blueberry buttercream
  • 4 sticks unsalted butter, softened
  • 2 pounds confectioners’ sugar, sifted
  • pinch of fine grain sea salt
  • 2 teaspoons vanilla extract
  • zest of one lemon (finely grated)
  • ½ cup fresh blueberries, pureed with 1 tablespoon fresh lemon juice
  • 1-3 tablespoons very cold milk (add until you reach desired consistency)
  • for lemon curd
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Published 2014-09-09 12:18:50 (2 years ago).

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