Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

July 25, 2011 at 3:17 pm (Recipes)

I didn’t realize I hadn’t blogged for over a month… the minutes, then hours, then days just seem to go by. I am still climbing out of my hole. I’ve been busy for the past month, doing what, I’m not sure. I still have a few ideas ruminating around in the clunker that is my brain! Switching gears… 🙂

I made the best cupcakes, Lemon Meringue cupcakes. I will share that recipe later. Since I am currently obsessed with all things wedding (my daughter is engaged), I have been searching for good cupcake recipes. I still had a bag of lemons left so I found a recipe for blueberry-lemon cupcakes with lemon cream cheese icing on A Hint of Honey. They are marvelous!

Blueberry Lemon Cupcakes

**The recipe calls for cake flour. The substitution for 1 cup of cake flour is 2 tbsp cornstarch in the bottom of 1 cup measuring cup. Fill the rest of the 1 cup with regular flour. Since the recipe calls for 3/4 cup cake flour, I used about 1 1/2 tbsp of cornstarch and filled the rest of the 3/4 measuring cup with regular flour.

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

INGREDIENTS
Blueberry Lemon Cupcakes:
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish

Lemon Cream Cheese Frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

DIRECTIONS
1. Preheat oven to 350 F. Line cupcake pans with paper liners. In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

2. In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice, and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Makes about 16 cupcakes.

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4 Comments

  1. Danielle said,

    Two of my favor summer flavor combos!

    • Melodye Olsavsky said,

      Danielle, these were easy to make. They are light and summery. A big return on a small investment 🙂

  2. Family Recipes said,

    Thanks for sharing this. You have such a wonderful blog. I enjoy reading your posts very much.

    Please feel free to share my recipes.

  3. Claire said,

    These look lovely, I think I’ll have to have a go at making them soon. Just found your blog following a tag ‘musings’ and I have to say you’re very interesting and I’m loving reading your words.

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