Blueberry Lemon Cupcakes
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.
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!
I guess I’m lucky I was at least able to hold onto (most of) my sanity!
Enjoy! – The Recipe Wench
Blueberry Lemon Cupcakes
Print recipe
| 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. | |
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