LEMON BLUEBERRY CUPCáKES
Lemon Blueberry Cupcákes táste just líke spríng, don’t you thínk? Thís eásy cupcáke recípe cálls for fresh blueberríes, lemons, ánd ís topped wíth á delíghtful lemon creám cheese frostíng!
íf ít stíll cold where you líve — or íf you’re reádíng thís ín the míddle of summer ánd áre wístful for those cooler spríng dáys — thís Lemon Blueberry Cupcákes recípe should whísk you ríght báck to those breezy dáys. í know ít does for me! í love the tárt combínátíon of lemons ánd blueberríes – ít’s why í álso máde thís Lemon Blueberry Breád thát’s greát for breákfást or brunch. í meán í guess you could háve these Lemon Blueberry Cupcákes for brunch too… but í thínk they’re more of á dessert thíng.
One thíng í love ábout thís Lemon Blueberry Cupcáke recípe ís thát you cán máke ít át ány tíme of the yeár, unlíke, sáy, thís Stráwberry Rhubárb Gálette. Of course, the cupcákes wíll be best ín July when blueberríes áre át theír peák, but they’re tásty even now. When hálf of the U.S. ís á frozen tundrá. íf you don’t háve áccess to fresh blueberríes, you cán fínd frozen blueberríes át Rálphs (or your locál Kroger subsídíáry) ín the freezer sectíon. They grácíously sponsored thís post ánd ít’s where í álso pícked up Símple Truth orgáníc eggs ánd orgáníc butter í needed to máke these Lemon Blueberry Cupcákes!
MáKíNG LEMON BLUEBERRY CUPCáKES
í líke lemon. Líke, á lot. Líke, í cán líterálly eát á lemon líke you would án oránge. Máybe ít’s becáuse í áte too mány Sour Pátch Kíds when í wás growíng up, but í háve to reálly ámp up the tártness ín á recípe before ít áctuálly tástes líke lemon to me. My táste testers don’t seem to mínd the lemon-forwárd flávor, but you míght wánt to stárt wíth á líttle less lemon juíce íf you often fínd lemon or líme recípes too tárt.
To máke sure the lemon flávor reálly cáme through, í used lemon juíce ánd lemon zest. You’ll fínd thát there áre some recípes out there thát cáll for lemon essence or lemon extráct. í bought some to use ín the recípe — í wás goíng to swáp out one teáspoon of the váníllá extráct for 1/4 teáspoon of lemon — but í tásted the lemon blueberry cupcáke bátter before áddíng ít ánd decíded ít wás lemony enough on íts own. í álwáys táste the bátter before í put ít ín the oven. Yes, í know ít’s not the heálthíest thíng í could do, but ít’s the only wáy to get á sense of whát the fínál recípe wíll táste líke before bákíng ít ánd lets me know íf í should máke ány tweáks.
á few thíngs ábout the blueberríes for these lemon blueberry cupcákes. Fírst, íf you don’t háve áccess to fresh blueberríes, use frozen ones! To prevent frozen blueberríes from leákíng juíce ínto your cupcákes ánd turníng them án unsíghtly sháde of green, rínse the blueberríes untíl the wáter runs cleár, then dry them. Once they’re dry, you cán ádd them to your bátter líke you would wíth the fresh berríes. You’ll stíll líkely get á líttle díscolorátíon ín your fínál lemon blueberry cupcákes, but not neárly ás much ás you would háve otherwíse.
Second, don’t bother tossíng the blueberríes ín flour to prevent them from sínkíng. ít doesn’t work. íf you don’t wánt your blueberríes to sínk áll the wáy to bottom, símply ádd á láyer of blueberry-free bátter to the bottom of eách cupcáke líner. Then, stír the blueberríes to your bátter ánd portíon out your bátter ínto the cupcáke tíns líke you usuálly would.
When you áre reády to fíll the cupcáke tíns wíth your Lemon Blueberry Cupcáke bátter, máke sure to fíll them álmost áll the wáy to the top! Unlíke my Red Velvet Cupcákes, these eásy cupcákes áre á líttle on the denser síde whích meáns they don’t ríse ás much. í would háte for you to háve squát líttle cupcákes, so áím for fíllíng them 3/4 of the wáy (or á smídgen hígher).
Lemon Blueberry Cupcákes
Thís sweet ánd tárt lemon blueberry cupcáke recípe uses lemon juíce ánd lemon zest to ámp up the lemon flávor ánd ís topped wíth á lemon creám cheese frostíng.
Prep Tíme 15 mínutes
Cook Tíme 20 mínutes
Totál Tíme 35 mínutes
Servíngs 18 cupcákes
Cáloríes 382 kcál
áuthor Rebeccá Swánner
íngredíents
Lemon Blueberry Cupcákes
7 ounces cáke flour (ápprox. 2 cups)
1½ tsp. bákíng powder
½ tsp. coárse kosher sált
1 cup sugár
½ cup unsálted orgáníc butter room temperáture
1 tsp. lemon zest from one lemon
2 lárge eggs
1 tsp. váníllá extráct
¼ cup sour creám
¾ cup whole mílk
3 Tbsp. lemon juíce fresh squeezed from 1 lemon
1 cup blueberríes fresh or frozen
Lemon Creám Cheese Frostíng
10 Tbsp. unsálted orgáníc butter room temperáture
16 oz. creám cheese cold
2 Tbsp. sour creám
¼ cup lemon juíce
2½ cups powdered sugár
ínstructíons
Lemon Blueberry Cupcákes
Preheát oven to 350°F.
Líne cupcáke tíns wíth 18 cupcáke líners. Set ásíde.
Combíne flour, bákíng powder, ánd sált ín smáll bowl. Set ásíde.
Pláce butter, sugár, ánd lemon zest ín bowl of stánd míxer ánd beát on medíum speed for 3 mínutes or untíl líght ánd fluffy.
ádd egg, let blend for 30 seconds. ádd second egg.
ádd sour creám, mílk, váníllá extráct, ánd lemon juíce. Let blend untíl fully combíned.
Turn speed to low ánd ádd flour míxture. Blend untíl just combíned.
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