These are a little out of season now, but I made them in August & they were too good to forget. I got the recipe from one of my favorite recipe blogs, Annie’s Eats. These would perfect anytime in the spring or summer. They’re very refreshing, especially for cupcakes … if it weren’t for the delicious lemon cream cheese frosting, you could call these muffins. Not that that frosting kept either one of us from eating these for breakfast.
First, music. It makes me feel like I’m in a movie montage & everything gets done fast and perfect.
Then realize that the butter needs to be at room temperature, and you forgot to leave it on the counter the night before. Turn on the toaster oven and put the sticks on top to warm them up a little quicker.
Combine the dry ingredients for the batter. If you’re using a stand mixer, use a bowl other than the stand mixer one.
Grate the heck out of a lemon to get the zest. Then take a cotton swab and get every piece in between the little grater things, because that’s where all the zest decided to go.
Just kidding. I used a rubber spatula to get most of the lemon goodness out of there.
Realize that you left the sticks of butter on the toaster oven a little too long, and they’ve started to melt. Stick them in the freezer for a minute or two.
Put 1 stick, the sugar, and the zest in another bowl (in this case, the stand mixer bowl).
Then, get out this guy if you have one.
Beat the butter, sugar & zest together on medium-high
Creamy lemony goodness.
Then, wash these guys.
… and toss them with 2 tbsp of flour.
Fold them into the cupcake batter (aka sprinkle them in & gently cover them with batter).
Spoon the batter into your cupcake liners.
Bake 20-22 minutes and get this…
After 5 minutes, transfer to a wire rack to cool completely. I liked using transparent liners so I could see the blueberry goodness:
Lemon Blueberry Cupcakes
Yield: about 16 cupcakes
For the 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
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish
Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in 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. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries.