A few weekends ago, it was a cold, stay inside kind of day. I was wishing it was a warm, play outside kind of day instead. So since I obviously don't have the power to change the weather, I decided to make some cupcakes that made me think of the warm days of spring.
Lemon Blueberry Cupcakes
followed this recipe from Annie-Eats with a few modifications
Quantity:
I got 10 cupcakes out of this recipe (The inspiration recipe got 16. Not sure how that happened).
What you need:
Cupcakes
3/4 cup + 2 tablespoons all purpose flour, divided
3/4 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons butter, at room temperature
3/4 cup + 2 tablespoons sugar
Zest of 1/2 lemon
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice (I used lemon juice from a jar)
1/2 cup +2 tablespoons milk
1 cup frozen blueberries thawed
Icing
8oz cream cheese
5 tablespoons butter, at room temperature
3 cups powdered sugar
1 tablespoon lemon juice (I used lemon juice from a jar)
Zest of 1/2 lemon
Additional thawed frozen blueberries for garnish
What you do:
Cupcakes
1. Combine 3/4 cup all purpose flour, cake flour, baking powder and salt. Mix and set aside
2. In bowl of electric mixer, combine butter, sugar, and lemon zest. Beat together on medium-high speed until light and fluffy- about 2-3 minutes
3. Beat in eggs one at a time, blending well after each addition.
4. Beat in vanilla and lemon juice.
5. With mixer on low speed, mix in half of the dry ingredients until just incorporated.
6. Blend in the milk.
7. Mix in the remaining dry ingredients, until just incorporated.
8. In a small bowl, toss blueberries with remaining tablespoons of all purpose flour.
9. Using a spatula, gently fold the berries into cake batter.
10. Divide batter evenly between cupcake liners in cupcake pan- 3/4 full. Bake 20-22 minutes in a 350 degree preheated oven- or until an inserted toothpick comes out clean.
Icing
1. Combine cream cheese and butter in bowl of electric mixer
2. Beat on medium-high speed until well combined and smooth- about 2-3 minutes.
3. Mix in lemon juice and lemon zest.
4. Gradually beat in the confectioners sugar until totally incorporated, increase the speed and beat until smooth.
The final product
Make sure you cool the cupcakes and icing both before you start applying icing. I chose to use a knife instead of using a fancy icing tip. This particular recipe seemed to make a lot of icing for the number of cupcakes I had so I was able to put on a super thick layer of icing. I then topped with a single blueberry.
