Thursday, June 7, 2012

Lemon Blueberry Cupcakes

 This is my Dad

(with my sisters- circa May 2010)

Dad and I talk almost every day and usually about food.  We also have an uncanny ability to spend the majority of our conversations in uncontrollable laughter.

 Last Christmas I struggled at what to get my dad and I realized (despite putting socks on his list) he'd probably like homemade cookies...every month. So for 2012, every month my dad gets a package of homemade treats. 

Except for May. 

That's his birthday month and the man deserves a cupcake! I made a Lemon Blueberry cupcake topped with a lemon cream cheese frosting.

 These cupcakes taste lighter than air and so deliciously summery. The refreshing lemon flavor and the sweet juicy blueberries all bring their best flavors for an irresistible treat! 

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting  
(slightly adapted from Annie's Eats)
 Makes 16 cupcakes 

1 1/2 cups all-purpose 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


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


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. Fold in blueberries. 

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.


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.


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