I’ve had lemon-blueberry cupcakes on my cupcake wishlist for a while even though I’m not a huge fan of blueberries. I do like them cooked into muffins and things but I’m not really a fan of eating them fresh. There’s something about the weird color of their insides that freaks me out.
A few weeks ago (okay almost 2 months ago, so you really have to forgive me for that), I decided to head down to CT for my dad’s birthday and figured I’d bring some cupcakes with me. I decided to do something off of the wishlist because selfishly, I could then write about it. But it was also super hot and them lemon and blueberry combination sounded a little more light and refreshing than a heavy chocolate cupcake.
[Inspired by Annie Eats]
Makes about 16 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
- Juice of 1 lemon
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- ½ cup plus 2 tbsp. milk, at room temperature
- 1.5 cups fresh blueberries
- Preheat the oven to 350˚ F. Line cupcake pans with paper liners.
- In a medium bowl, whisk together ¾ 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 and beat together on medium-high speed until light and fluffy.
- Beat in the eggs one at a time, blending well after each addition, then 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.
- 8 oz. cream cheese
- 5 tbsp. unsalted butter, at room temperature
- 3-4 cups confectioners’ sugar, sifted
- Juice of about 1/2 a lemon
- Zest of 1 large lemon
- Additional fresh blueberries, for garnish
- Combine the cream cheese and butter in the bowl of an electric mixer and 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 (start with 3 cupcakes and add more sugar if needed), increase the speed and then beat until smooth.
- Frost cooled cupcakes as desired.
These cupcakes are great warm weather summer cupcakes. They aren’t too heavy with lots of chocolate or anything and the combination of the lemon and blueberries is actually pretty refreshing for a cupcake.
I think the best part about these is that the blueberries really keep the cake extra moist, so you could keep them for a few days and they won’t really dry out too much. I brought some extra into work on Monday morning and told everyone I was calling them breakfast cupcakes since they had fruit and cream cheese frosting. Any excuse to eat a cupcake before 9am works for people. And maybe I do need to come up with some real kind of breakfast cupcake. Pancake/bacon cupcake anyone?