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Blueberry Lemon Cupcakes


with cream cheese frosting

Home Recipes Desserts Blueberry Lemon Cupcakes

Blueberry Lemon Cupcakes

Desserts, Recipes |

These Blueberry Lemon Cupcakes are what happened after I fell in love with the photo of  Sally’s Baking Addiction’s Blueberry Lemon layer cake on Pinterest.

Besides being delicious, these are easy on the eyes, folks! And the cream cheese frosting is the perfect mate! | The Recipe Wench

Some day I will make that stunning three-layer cake, but not until I acquire a couple more cake pans.

Turns out, I have only one round cake pan!

I’m not sure how that happened, but I’m guessing it might have something to do with three international moves, a semi-major home refurbishment and a wedding — all in a period of less than two years.

Yep.  I lost my cake pans!

Besides being delicious, these are easy on the eyes, folks! And the cream cheese frosting is the perfect mate! | The Recipe Wench

I guess I’m lucky I was at least able to hold onto (most of) my sanity!

 Enjoy! – The Recipe Wench

Blueberry Lemon Cupcakes

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Blueberry Lemon Cupcakes
Serves 30
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Dessert
Slightly adapted from recipe on Sally's Baking Addiction
Blueberry Lemon Cupcakes are a great way to say goodbye to winter. A delicious, fluffy cream cheese frosting is the perfect finish for this beautiful treat!

Ingredients

Cake Batter

  • 1 Cup butter (unsalted)
  • 1-1/4 Cup sugar
  • 1/2 Cup brown sugar (packed)
  • 4 eggs
  • 1 Tablespoon vanilla extract
  • 3 Cups flour
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon salt
  • 1 Cup buttermilk
  • 4 Tablespoons lemon zest
  • 1/2 Cup lemon juice
  • 1 Cup fresh blueberries (dusted in 1 Tablespoon flour)

Cake Batter (Optional)

  • 1 Teaspoon lemon extract (if you want to intensify the lemon flavor)

Frosting

  • 8 Ounces cream cheese (softened)
  • 2/3 Cup heavy cream
  • 2 Teaspoons vanilla extract
  • 2 Cups powdered sugar

Note

These gorgeous Blueberry Lemon Cupcakes are inspired by a recipe I found on Sally's Baking Addiction.

I love the colors!  I made a couple teeny changes to Sally's Baking Addiction's cake batter and completely omitted the butter from the frosting.  And I opted to make cupcakes instead of the layer cake.  One of these days I'll do the layer cake, though.  It's beautiful.

Enjoy - The Recipe Wench

Directions

Step 1
Preheat oven to 350ºF

On medium speed, cream together butter and sugars.

Add eggs one at a time.

Add vanilla.

Continue mixing for about 2 minutes.
Step 2
In separate bowl, whisk together flour, baking powder and salt.

Gradually add this mixture to the butter/egg mixture. Mix until combined.

Reduce speed to low. Mix in buttermilk, lemon zest, lemon juice and lemon extract until combined.

Toss fresh blueberries in 1 Tablespoon flour and then fold into the cake batter.
Step 3
Spoon batter into paper-lined cupcake pans, filling each 3/4 full.

Bake until wooden toothpick inserted comes out clean -- about 20 minutes.

Remove from oven and cool before frosting.
Step 4
To make the Frosting,

Mix the soften cream cheese on medium speed, add the heavy cream and vanilla.

Reduce speed to low and gradually add powdered sugar until well combined.

Increase speed and mix frosting for about 2-3 minutes.

Besides being delicious, these are easy on the eyes, folks! And the cream cheese frosting is the perfect mate! | The Recipe Wench

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2 Comments

Leave your reply.
  • C.Lem {www.creativeclementine.com}
    · Reply

    June 4, 2015 at 4:27 AM
    Yum! I have a weird allergy to blueberries, and have made a very strange habit of looking up blueberry recipes specifically to make with raspberries. Fun fact: they've all been delicious (especially with lemon!!) Thanks so much for joining us for Idea Box. I hope you link up with us again this week!! Party is live tomorrow morning. xo clem
    • Bridget
      · Reply

      Author
      June 4, 2015 at 11:18 PM
      Thanks so much for stopping by!

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