The weather this week was nothing short of amazing… Sunshine and sunshine and more sunshine 🙂 I wanted to bake something that was super fresh & light… Lemon Blueberry Cupcakes!
Usually, I try to use fresh fruit when I bake, but I had a few bags of frozen blueberries in my freezer and I wanted to use them, so in the cupcakes they go. I just took them out in the morning and thawed them in the refrigerator… before I started baking them I drained all the juices, just so that they didn’t add more liquid to the batter. I plan on making these again with fresh blueberries but these did not disappoint at all. I bring all of the cupcakes I bake to work with me and a friend said these were their favorite 🙂 I always love hearing that!
Lemon Blueberry Cupcakes (Cupcake: Annie’s Eats)
- 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 or thawed (frozen) blueberries
Yield: 16 cupcakes
- Preheat the oven to 350 F and line muffin tins with cupcake liners.
- Combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt in a medium bowl, whisk and set aside.
- In a standing bowl mixer with the paddle attachment, combine the butter, sugar and lemon zest until light and fluffy for 2-3 minutes.
- Beat in the eggs one at a time, until combined, scraping down the sides of the bowl as needed.
- Beat in the vanilla and lemon juice.
- With the mixer on low speed, mix in half of the dry ingredients just until incorporated, add 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. Allow cupcakes to cool completely before frosting.
Jenn’s Java Cupcake Lemon Blueberry Buttercream
- 8 oz. cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- zest of 1 lemon
- 2 tbsp. lemon juice
- 1/4 cup of blueberry puree
- 3-4 cups powdered sugar
- 2 tbsp. milk (as needed)
- Cream butter, sugar, and lemon zest in a standing bowl mixer until light and fluffy for 2-3 minutes.
- Add lemon juice and blueberry puree to the mixture and mix until combined.
- With the mixer on low, add powdered sugar 1 cup at a time.
- If needed, add milk to reach your desired consistency.
- Pipe with a large star and enjoy 😉
*Tip: If you don’t have cake flour at home, don’t worry… it’s super easy to make! For every 1 cup of all-purpose flour, remove 2 tablespoons of flour and add 2 tablespoons of corn starch. Then sift and sift and sift some more (at least 5 times) 😉 Ta-da! Cake flour! (source: Joy the Baker)