Prep Time:: 2 hrs 50 mins
Cook Time::40 mins
Additional Time::55 mins
Total Time:: 4 hrs 25 mins
Servings::18
Yield::18 cupcakes
Ingredients
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Blueberry Jam:
1 ½ cups frozen blueberries
2 tablespoons white sugar
1 teaspoon lemon juice
Cupcakes:
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
3 tablespoons lemon juice
1 ½ tablespoons lemon zest
½ teaspoon vanilla extract
⅔ cup buttermilk, at room temperature
1 ½ cups frozen blueberries
1 tablespoon all-purpose flour
Frosting:
1 cup unsalted butter, softened
2 teaspoons lemon zest
1 ½ teaspoons lemon juice
⅛ teaspoon salt
3 ½ cups powdered sugar
1 tablespoon heavy cream
Directions
Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
Cream sugar and butter together in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
Frost cooled cupcakes.
Recipe Tips
Do not defrost the blueberries before using. Using frozen blueberries chills the cupcake batter more than usual, which results in a slightly longer baking time. Be sure to start checking the cupcakes for doneness after 20 minutes, as bake times may vary.
Don't use more than 1/4 cup jam in the frosting or it may break (meaning it will look soupy or curdled).