I haven’t made cupcakes in a while. For a few days I even thought this craze might be calming down. But then The Sweet Tooth Fairy posted a picture on Facebook of their July flavors and that cupcake craze came right back punching my sweet tooth in the gut. I was tempted to grab the baby, jump into the car, and go get a cupcake right then and there.
But the baby was asleep…So I flipped through my thousands of Pinterest recipes, zested a lemon, tossed some blueberries, and made these delicious cupcakes. They hit the spot and my cupcake cravings calmed down.
There is something about lemon and blueberry that goes so well together. It is probably one of my favorite combinations, right up there with peanut butter and chocolate. It is the perfect balance of sweet and tangy and tastes even better in the summer when you just need something sweet and refreshing. Even the colors compliment each other well, cuz who wants mismatched cupcakes! 😉
This recipe was from Table For Two. The cupcakes were nice and fluffy and the frosting was to die for! I usually have way more frosting than I need, even when I pile it high. But this recipe didn’t make a ton, just enough to lightly spread over the cupcakes. But it was good enough that I will definitely double it next time; it deserves to be piled high!
- 1½ cup + 2 tbsp. all-purpose flour, divided
- 10 tbsp. granulated sugar
- 1½ tsp. baking powder
- ¼ tsp. salt
- ⅛ tsp. baking soda
- ¼ cup butter, melted
- 1 large egg
- ½ cup low-fat buttermilk
- ½ cup 2% milk
- Zest of 1 lemon
- ¾ cup fresh blueberries (you can use frozen, too)
- For the frosting:
- ¼ cup cream cheese, softened
- 2 tbsp. unsalted butter, softened
- Zest of 1 lemon
- 1 tsp. vanilla extract
- ⅛ tsp. salt
- 1½ cups powdered sugar
- 2 tsp. fresh lemon juice
- Pre-heat oven to 350 degrees Fahrenheit and line muffin pan with muffin liners.
- In a large bowl, add 1½ cup all purpose flour plus 1 tbsp. of all purpose flour. Whisk together with sugar, baking powder, salt, and baking soda.
- In another bowl, whisk together melted butter and egg. Then whisk in buttermilk, milk, and the lemon zest. Add the wet ingredients into the bowl of the dry ingredients and stir and mix until all is incorporated.
- In a small bowl, toss blueberries with the remaining 1 tbsp. of flour. This ensures that the blueberries won’t sink to the bottom of the batter when you add them to the batter.
- Add the flour coated blueberries to the batter and gently fold them in until all incorporated.
- Using an ice cream scoop, evenly divide batter amongst the 12 muffin cups.
- Bake for 25 minutes, or until toothpick inserted in the middle of the cupcakes come out clean. Let cool completely on a wire rack.
- In the meantime, while the cupcakes cool, prepare the frosting by beating together, in a stand mixer or using a hand mixer, cream cheese and butter with the lemon zest, vanilla extract, and salt. Gently add in the powdered sugar and the lemon juice. Beat until the frosting has come together.
- Once the cupcakes have cooled completely, place frosting in a piping bag and pipe frosting on top of cupcakes. Garnish with three fresh blueberries. Repeat for all cupcakes.