Laura and I have very similar tastes. We are even told by many people that her and I look alike. Laura watches every single baking show there is out there. She begs our Mom to bake things every weekend. So naturally when we watched her this past weekend, I planned an intense baking session for the two of use. We cranked up the music on her iPad and let the fun begin. I think she was doing more booty shaking in the kitchen rather than baking, but it was a good time and that is all that matters.
We ended up making several things, these cupcakes being one of our creations. I have expressed my love for the combination of lemon & blueberry before so when I saw these cupcakes, I just knew I had to make them. Since Easter is on Sunday, I thought these would be the perfect time to share them. They are practically the perfect Spring cupcake. They are light & refreshing and are oh so yummy. I was not entirely happy with the consistency of my frosting, but once I put it in the fridge it seemed to set up a little more. I skipped the sifting of the confectioner’s sugar, and I think that could have had something to do with it. In the end, the combination of the cake & the frosting were delectable.
Need another Spring cupcake idea? Try my Mimosa Cupcakes!
Lemon Blueberry Cupcakes
Yield: about 16 cupcakes
For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish
What you’ll do:
Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ 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.
In a small bowl, toss the blueberries with the remaining 2 tablespoons 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 ¾ full. Bake 20-22 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.
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 lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries.