Aug 202011

My mom was here for a week and we went blueberry picking one day. We ate a ton, made peach-blueberry cobbler and the afternoon of her last day here I decided to make her some cupcakes. I had been planning on making them anyway but was feeling lazy. I had just enough blueberries left for half a batch of Martha Stewart’s blueberry cupcakes. I decided to add some lemon to them as I had three in the fridge. It was late in the day when I made these and because I don’t have an external flash for my camera I have very minimal pictures – just of the final product as I made these in a real hurry. Martha’s recipe calls for  just a whipped cream frosting. I decided to make lemon cream cheese. I used the same frosting I used for my lime cupcakes but just used lemon instead. These cupcakes are super good but I think I added too much lemon to my frosting. Either that or I need some blueberry in the frosting as well.




Blueberry lemon 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

1. Preheat oven to 350°F. Line standard or mini muffin tins with paper liners.

2. Whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake for 20-25 minutes or until a cake tester comes out clean.

Adapted from Martha’s blueberry cupcake recipe.

Lemon cream cheese frosting:

1 8-ounce package cream cheese, room temperature
1½ cups powdered sugar
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon peel
1 tablespoon of lemon  juice

Beat all ingredients in a bowl until smooth. Spread for pipe on cupcakes. Eat.

Adapted from bon appétit.