Lemon Blueberry Cupcakes w/ Cream Cheese Frosting Recipe
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Category: |
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Lemon Blueberry Cupcakes |
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Ingredients: |
Ingredients: 360g (3c.) all-purpose flour
4 tsp. baking powder
1 tsp. salt
226g (1 c.) unsalted butter, softened to room temperature
396g (2 c.) granulated sugar
2 tbsp. lemon zest
4 large eggs, at room temperature
3 tsp. pure vanilla extract
240ml (1 c.) buttermilk, at room temperature
120ml (½ c.) fresh lemon juice
280g (2 c.) fresh or frozen blueberries, tossed in 2 tbsp. flour
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Directions: |
Directions:1.Preheat the oven to 350°F (177°C). Line muffin pans with cupcake liners.
2. Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
4. Add eggs and vanilla extract, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
5. Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined.
6. Fold in the floured blueberries. Do not overmix.
7. BPour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting. |
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Cream Cheese Frosting |
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Ingredients: |
Ingredients: 452g (16 oz.) full-fat brick cream cheese, softened to room temperature
113g (½ c.) unsalted butter, softened to room temperature
480g (4 c.) confectioners’ sugar
2 tsp pure vanilla extract
pinch salt
optional: lemon slices and extra blueberries for garnish
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Directions: |
Directions:1. In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
2. Add confectioners’ sugar, vanilla extract, and salt and beat on low speed for 30 seconds, then turn the mixer up to medium-high speed and beat for 2 full minutes. Taste and add an extra pinch of salt if desired. If you plan to frost intricate designs with this frosting, refrigerate it for at least 20 minutes first.
3. Frost cooled cupcakes and top with optional garnish, if desired. Refrigerate decorated cupcakes uncovered for at least 20 minutes to help set the frosting before serving.
Cover and store leftover cupcakes in the refrigerator for up to 5 days. |
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Number Of
Servings: |
Number Of
Servings:30/ |
Personal
Notes: |
Personal
Notes: Adapted from Sally’s Baking Addiction with minor changes
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