LEMON BLUEBERRY CUPCAKES

Lemon Blueberry Cupcakes. Bright lemon cupcakes with fresh blueberries topped with lemon cream cheese frosting. Garnished with lemon zest and more blueberries.

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Blueberries and lemons are a match that was simply meant to be. This fresh blueberry-studded cupcake is infused with lemon zest and topped with a tangy lemon cream cheese frosting, creating a flavor combination that is refreshing, bright and incredibly tempting. So tempting that you might have a hard time resisting these Lemon Blueberry Cupcakes.

LEMON BLUEBERRY CUPCAKES

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a recipe by Carrie Sellman

3 cups cake flour + extra for coating blueberries

2 teaspoons baking powder

1/2 teaspoon salt

8 ounces unsalted butter, room temperature

2 cups sugar

4 eggs

2 teaspoons vanilla extract

zest of 1 organic lemon

1 cup whole milk

1 1/2 cup blueberries

1. Preheat oven to 350.  Line muffin tins with cupcake wrappers.  This recipe makes 30 cupcakes.
2. Sift together flour, baking powder 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 4 minutes.
5. With the mixer on low, add eggs one at a time.  Mix well after each egg.
6. Add vanilla extract and lemon zest.  Mix to combine.
7. Add one third of your dry ingredients and mix on low, just until combined.
8. Add one half of your milk.  Mix gently.
9. Add in remaining ingredients, alternating dry, wet, dry.  Do not over mix.
10. Using a spoon or spatula, gently fold blueberries into batter, being careful not to break berries.
11. Fill cupcake liners 2/3 full with batter.
12. Bake 17-20 minutes or until toothpick inserted in center comes out clean.
13. Let cupcakes cool in pan for 5 minutes, then remove to wire rack until completely cool.

For the Lemon Cream Cheese Frosting:

16 ounces cream cheese, softened

8 ounces unsalted butter, room temperature

2 pounds confectioners sugar

1 teaspoon vanilla extract

1 organic 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. Whip until smooth.

For the Assembly:

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Once cupcakes are cool, swirl cream cheese frosting onto each cupcake using a pastry bag fitted with a #2A tip.  Garnish with strips of lemon zest and extra blueberries.  Refrigerate until ready to serve.

TIP:  If the icing is not holding its shape while decorating, refrigerate icing 20-30 minutes.  The chilled icing with pipe nicely into a soft swirl.

Courtesy: Sprinkle Bakes