I’ve been on a bit of a cupcake kick lately, so when a friend of mine sent me a recipe for lemon blueberry cake she was hoping I’d try so she could do some sampling, I decided to try them out in cupcake form. The final product came out great. The actual cake is just the right amount of lemon flavor with fresh blueberries for a little burst of juice. The frosting is a luscious vanilla cream cheese. I topped each cupcake with a fresh blueberry for a little extra flair–but feel free to decorate your own however you like best!
LEMON BLUEBERRY CUPCAKES
Servings: About 30 cupcakes
1 cup unsalted butter, softened
1¼ cups sugar
½ cup packed light brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk
Zest + juice of 3 lemons
1½ cups fresh (or frozen) blueberries
1 tablespoon all-purpose flour
8 ounces cream cheese, softened
½ cup unsalted butter, softened
3½ cups confectioners’ sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners, or spray with cooking oil.
- To make the cup cake batter, use a stand mixer fitted with the paddle attachment, and beat the butter on high until creamy (about 1 minute). Add the sugars and beat on medium-high speed until creamed (about 2-3 minutes). Scrape down the sides and bottom of the bowl as needed. Then add the eggs and vanilla. Beat on medium speed until everything is combined (about 2 minutes), scraping down the sides and bottom of the bowl.
- In a large bowl, sift together the flour, baking powder, and salt. Turn the mixer on low, and slowly add the dry ingredients to the wet ingredients. Next, add the milk, lemon zest, and lemon juice. Remove the bowl from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 tablespoon of flour and then fold them into the batter. (Note: The batter will be very thick).
- Spoon the batter into each well of your cupcake pan. Bake for 18-20 minutes or until a toothpick inserted in the center of each cupcake comes out clean. Remove from the oven and allow to cool completely before frosting.
- To make the frosting, use a stand mixer fitted with the paddle attachment and beat the cream cheese and butter together on medium speed until no lumps remain (about 3 full minutes). With the mixer running on low, add the confectioners’ sugar, 1 tablespoon of heavy cream, vanilla extract, and salt. Increase the speed to high and beat for 3 minutes. Add 1 more tablespoon of heavy cream to thin out, if desired.
- When cupcakes are cool and you’re ready to assemble, spoon the frosting into a piping bag or large ziplock bag and pipe onto each cupcake. Top each with a fresh blueberry.