Sunday, May 22, 2016

Lemon Blueberry Cupcakes

I have always been a fan of lemon flavored baked goods. Lately, with summer approaching, lemon blueberry cupcakes have been becoming quite popular all over Pinterest. You can't go wrong when you're pairing up lemon with fresh blueberries, especially when they're on sale! 

These cupcakes were so fluffy and moist, my family couldn't resist them! Believe it or not, these were my first cupcakes that I made from scratch. Yes, i know crazy right? I'm still trying out and figuring out all these baking techniques since i'm new to baking (as in from scracth, always been a store box baking kind of gitl) but lately I've found that baking really calms my soul besides all the mess and dirty dishes. 

Lemon Blueberry Cupcakes
3/4 cup plus 2 tablespoons flour, divided
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
3/4 cup plus 2 tablespoons sugar
zest of one lemon
1 teaspoon vanilla
2 tablespoons lemon juice
2 large eggs, room temperature
1/2 cup plus 2 tablespoons milk, room temperature
1 cup fresh blueberries

8 ounces cream cheese 
5 tablespoons butter, room temperature
3 cups confectioners' sugar
1 tablespoon lemon juice
zest of one lemon
additional blueberries and lemon for garnish


1. Preheat oven to 350 and line cupcake pans with paper liners (I got about 20 cupcakes from this recipe). 

2. In a small bowl whisk together the 3/4 cup flour, cake flour, baking powder, and salt, and set aside. In a large bowl or the bowl of a stand mixer beat together the butter and sugar until light and fluffy. Add the lemon zest, vanilla, and lemon juice, and beat until combined. Add the eggs one at a time, mixing well after each addition. Add the flour mixture in two batches, alternating with the milk. 

3. In a small bowl toss the blueberries with the 2 tablespoons flour to coat (coating flour to the blueberries will help them from sinking to the bottom) Gently fold the blueberries into the cake batter, being careful not to crush them!  Scoop the batter into the prepared cups, filling 2/3 full. Bake 20-22 minutes.

*Let cool 5-10 minutes in the pan then transfer to a cooling rack and let cool completely*

To make the frosting, beat the cream cheese and butter together in a large bowl or the bowl of a stand mixer until light and fluffy. Add the lemon juice and lemon zest, and beat until combined. Slowly add the confectioners' sugar and mix until combined, then beat for an extra minute or two until light and fluffy. Pipe onto cooled cupcakes and top with fresh blueberries and a slice of lemon for garnish.