“LET MOMMA GET SOME SLEEP!” BLOG SERIES: LEMON YOGURT CUPCAKES
JavaCupcake Note: This is a guest post in a series of blog posts titled “Let Momma Get Some Sleep!” THANK YOU to everyone who has sent in blog posts for this series so I can focus on my new little cupcake and my family! If you go down in the woods today you're sure of...
Hello! I'm Jessica from Oh Cake and I'm very pleased to be guest posting for Betsy today. In honor of her baby boy and of course, because everyone loves cake, I made these luscious lemon yogurt cupcakes topped with a blueberry cream cheese frosting. The lemon flavor is very pronounced so if you love lemon these are the cupcakes for you! To balance the slight tartness inherent in all lemon desserts the blueberry frosting is sweet and gooey - the perfect way to welcome spring and a new baby!
Lemon Yogurt Cupcakes ~ makes 18 cupcakes
adapted from Scientifically Sweet
1 cup all-purpose flour
½ cup cake flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
½ cup unsalted butter, at room temperature
1 large egg, at room temperature
1 large egg yolk
6 oz lemon yogurt
2 tablespoon vegetable oil
1 teaspoon lemon extract
½ teaspoon vanilla extract
zest of one lemon
Preheat your oven to 350°F. Line 15 muffin cups from two standard muffin pans with paper liners and set aside.
In a large, wide mouthed (versus deep) bowl beat together the butter and sugar. In a medium bowl sift together the flours, baking powder, baking soda and salt. Sift again over the butter mixture but do not mix.
In the bowl that held that dry ingredients whisk together eggs, yogurt, oil, extracts, and zest until smooth. Add it to the flour-butter mixture and beat until just incorporated.
Spoon halfway up into lined muffin cups and bake until a tester comes out clean, about 16 minutes. Transfer cakes to a wire rack to cool completely.
Blueberry Cream Cheese Frosting
6 oz cream cheese, very soft
½ cup unsalted butter, softened
3 cups sifted confectioners sugar
½ teaspoon vanilla extract
½ cup blueberry jam
Cream together cream cheese and butter. Add vanilla extract and blueberry jam. Add sifted sugar one cup at a time until desired consistency is reached. If too warm let sit in fridge for 10+ minutes until stiffened. Frost cupcakes and garnish with chocolate teddies or fresh blueberries. Watch out for bears, though... they love fresh cupcakes!
Enjoy!
Lemon and yogurt do make for one awesome cupcake-yum. No doubt these would be tasty even without the icing! However, the pairing with the blueberry cream cheese topping is very complimentary. Great to see you guest posting here, well done!
Cute cupcake, I love the Teddy Bear topper. I like the yogurt ingredient. Have never used yogurt in cupcakes but am interested in trying it out.
These cupcakes are too cute, and perfect to celebrate Betsy's new baby boy. I love baking with yogurt, and the cute little teddy bears on top. I'm sure that they are delicious
Stay with this guys, you're helping a lot of people.