Blueberry Cupcakes with Lemon Cream Cheese Frosting

Went Blueberry picking this past week and I wanted to try out making a blueberry cupcake!  For the most part they turned out well.  Blueberries all sunk to the bottom despite the coating in flour (but to be fair they were wet and all the flour got mushy, so I’m willing to try again with dry blueberries this time) The cake wasn’t my ideal consistency but nobody else seemed to have any problem with it and loved it, so I think it was just my personal preference.  The frosting was very sweet.  I only added 8 out of the 9 cups of sugar recommended, and next time I will only do 7 at most.  Also a tad more lemon 🙂

 

LEMON BLUEBERRY CUPCAKES (FROM THE CAKE BLOG http://thecakeblog.com/2013/05/lemon-blueberry-cupcakes.html )

a recipe by Carrie Sellman

{makes 24 cupcakes}

• 3 cups cake flour (I might add a couple more tablespoons of flour next time.  Also if you have no cake flour here is how you make some…http://joythebaker.com/2009/09/how-to-make-cake-flour/)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces unsalted butter, room temperature
• 2 cups sugar
• 3 eggs
• 1 tsp vanilla extract
• zest of 1 lemon
• 1 1/2 cups whole milk (Might use a little less)
• 1 cup blueberries

1. Preheat oven to 350.  Line two muffin tins with cupcake wrappers.
2. Sift together flour, baking powder, baking soad and salt. Set aside.
3. Gently toss blueberries with a light coating of flour.  Set aside.
4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 5 minutes.
5. With the mixer on low, add eggs one at a time.  Mixing well after each egg.
6. Add one third of your dry ingredients and mix on low, just until combined.
7. Add one half of your milk.  Mix gently.
8. Add in remaining ingredients, alternating dry, wet, dry.  Do not over mix.
9. Fill cupcake liners 2/3 full with batter.  Top each cupcake with 3 to 4 blueberries.
10. Bake 17-19 minutes or until toothpick inserted in center comes out clean.

For the Lemon Cream Cheese Frosting

• 16 oz cream cheese, softened
• 4 oz unsalted butter, room temperature
• 2 lbs confectioners sugar (about 9 cups)
• 1 teaspoon vanilla extract
• 1 lemon, zest and juice

1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
2. Add vanilla, lemon zest and juice and mix until combined.
3. Gradually add confectioners sugar until completely combined. Scrape down the sides of the bowl. Mix again.

*This is how Jordan enjoys his desserts…just as a reason to have whipped cream (real, of course)*