Lemon is one of my favorite flavors when it comes to baked goods. Throw in any kind of fruit and the best just got better. I don't know if you were able to gather from my social media or not, but last week my sorority hosted our annual philanthropy event, Kappa Kupcakes. As is sounds, we sell tickets benefiting a local organization, bake cupcakes and fill a room with sweets for our guests to walk through and eat all the sugar they can.
I take this event a little more more serious than others. I've been baking cupcakes for this for the past five years. Yes, I was sending over cupcake donations when I was still in high school. You can see my past creations here, here and here.
I've had this blueberry lemon cupcake recipe bookmarked since I started baking up kappa kupcakes. While going through which recipes I should use this year, one of my friends suggested I make blueberry lemon; time to pull this recipe out of hiding.
We hosted our most successful event yet and my cupcakes went quicker than any other year. A true test that this recipe is a winner.
Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting recipe adapted from Annie's Eats
yields 16 cupcakes
1/2 cup flour
1½ tsp. baking powder
1/4 tsp. salt
8 Tbsp. unsalted butter, at room temperature
3/4 cup sugar
Zest of 1 lemon
2 large eggs
1 tsp. vanilla extract
2 Tbsp. lemon juice
½ cup milk
1 cup fresh blueberries
For the frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, at room temperature
3 cups powdered sugar, sifted
1 Tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish
Preheat your oven to 350 degrees. Line two cupcake pans with paper liners. In a medium bowl, combine the 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, mixing well after each addition. Beat in the vanilla and lemon juice. With the mixer on low, 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 2 tablespoons of flour. Using a spatula gently fold the berries into the cake batter. Using an ice cream scoop or 1/4 measuring cup, divide the batter evenly between the prepared liners. This will ensure you have the perfect even amount of filling in each cupcake. 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 however you like and garnish with fresh blueberries!
Check back tomorrow for more cupcake baking!