Woah. Summer is here. School is finally out and I feel a bit dazed being back in the real world of no chemistry or biology or self-destructive CS projects or infuriating (and weird) readings about Sternberg’s three component theory of love. Update: I started this post when I didn’t have school. Now I have summer school. Who invented summer school? This is an abomination. AGH. Now I’m drowning in organic chemistry and “the mathematical foundations of programming.” That doesn’t even sound interesting! (It’s not!) Maybe I should just be an art major instead….
I have not been baking or cooking at all recently, it’s so painful. I need to bake! Plus it’s Ramadan, so I am fasting, and if I bake midday I’ll be smelling the sweet wonderfulness all day long, and won’t be able to eat it. And that is what you call absolute torture. Once Ramadan is over I’m making lots of stuff (I hope).
But look at these! Lemon blueberry cupcakes! So exciting. I love lemon. Lemon is so great. Sooo great. Ooh perhaps I should make lemon tarts next! Or lemonade? Or Popsicles that are lemon-y? Is that a thing? Ah options.
These are light and even though I’m not usually a fan of blueberries, I really like how they taste in these cupcakes! I especially love the frosting because it’s basically my favorite frosting (creamcheese) with a little bit of lemon in it! Yay!
Okay, is creamcheese one word or two…?
Yield: 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
- 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
Lemon Creamcheese frosting:
- 8 oz cream cheese, refrigerated
- 5 tbsp unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 tbsp fresh lemon juice
- Zest of 1 large lemon
- Additional blueberries and lemon zest, for garnish
For the cupcakes, preheat oven to 350° F. Line cupcake pans with liners. In a medium bowl, whisk together the 3/4 cup all-purpose flour, cake flour, baking powder, and salt, and set aside. In the bowl of an electric mixer or separate mixing bowl, beat together the butter, sugar, and lemon zest on medium-high speed, until the mixture is light and fluffy (about 2/3 minutes). Add the eggs, blending well after each addition. Add vanilla and lemon juice, and mix well. Mix in half the dry mixture on low speed, until it is completely mixed. Mix in the milk. Add the remaining dry mixture, and mix until just incorporated.
In a small bowl, toss the blueberries in the remaining flour. Gently fold the blueberries into the cake batter with a spatula. Divide the batter evenly between the cupcake liners. Bake for 20-22 minutes, or until a toothpick inserted into the middle comes out clean. Remove and cool for a few minutes, then transfer to a wire rack to cool completely.
For the frosting, combine the creamcheese and butter with an electric mixer until well combined (about 2-3 min). Mix in the lemon juice and lemon zest. Gradually mix in the powdered sugar, and then increase the speed and beat until smooth. Frost cooled cupcakes as desired, and garnish with blueberries and lemon zest.
Hope you like them!
As always, let me know if you try these and what you think of them!
Original cupcake and frosting recipes from: Annie’s Eats: Lemon Blueberry Cupcakes