Lemon Blueberry Cupcakes
Photos updated March, 2016.
Last week it was my son's second birthday. I can't believe how fast he has grown! He is the type that loves to be everywhere, doing everything that everyone else is doing!
We like to keep things small and simple when it comes to birthdays for the kids. I figure they will have plenty of time when they are a little older to have birthday bashes with friends of their choosing! Knowing that my son loves berries, I wanted to incorporate them into a cupcake. My first thought were these delicious, spring-like cupcakes. I have made these cupcakes for many people and events, and they have become a fast favorite! With blueberries that burst in your mouth, a hint of lemon, and topped with a lemon cream cheese frosting, how could you not love these!
My son was a huge fan of the cupcakes. He ate his up before I even got mine unwrapped, and then he was asking for more!
These look beautiful when topped with fresh blueberries, but unfortunately, right now they are out of season, cost a fortune and are imported from a different country, so I opted out. But, if you have some local, fresh blueberries, definitely use them!
Lemon Blueberry Cupcakes
Yield: 12-16 cupcakes
- 3/4 cup plus 2 Tablespoons all-purpose flour, divided
- 3/4 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 Tablespoons unsalted butter, at room temperature
- 3/4 cup plus 2 Tablespoons sugar
- zest of 1 lemon (or 2 if you love lemon!)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons fresh lemon juice
- 1/2 cup plus 2 Tablespoons milk
- 1 cup fresh or frozen blueberries
- 8 oz. cream cheese
- 5 Tablespoons unsalted butter, at room temperature
- 3-4 cups confectioner's sugar
- 1 Tablespoon freshly squeezed lemon juice
- zest of 1 lemon
- additional fresh blueberries for garnish
Preheat the oven to 350°F. Line cupcake pans with paper liners.
In a medium bowl, whisk together the 3/4 cup all-purpose flour, the cake flour, baking powder and salt. 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 lemon juice and vanilla. With the mixer on low speed, mix in half of the dry ingredients, just until incorporated. Blend in all of the milk, then mix in the remaining dry ingredients. Mix thoroughly.
In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a rubber spatula, gently fold the blueberries into the cake batter. Divide the batter evenly between the prepared liners, filling about 3/4 full.
Bake for 20-22 minutes, or until a toothpick inserted in the center comes out with a few crumbs clinging on. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of an electric mixer, cream together the cream cheese and butter until smooth, about 2-3 minutes. On low speed, mix in the lemon juice, zest and confectioner's sugar until incorporated. Turn the mixer to high and beat until light and fluffy, 3-4 minutes. Add more confectioner's sugar to taste. Pipe frosting onto cupcakes and garnish with fresh blueberries.
Source: Adapted from Annie's Eats