What is more enjoyable on a hot summer day than lemon blueberry cupcakes?!? Believe me, they taste just as good as they sound! Many cupcakes don't FEEL like a summer treat, but lemon blueberry cupcakes not only feel "summery", but they taste it as well. This is certainly one of my favorite cupcake recipes that I have made this summer. Now, run to the store and grab some blueberries and lemons and try them for yourself!
Lemon Blueberry Cupcakes
Ingredients
Cupcakes:
¾ cup of cake flour
¾ cup plus 2 tablespoons of all-purpose flour (divided)
1½ teaspoon of baking powder
¼ teaspoon of salt
8 tablespoons of unsalted butter: room temp
¾ cup of sugar
2 large eggs
2 1/2 tablespoons of lemon juice
1 teaspoon of vanilla extract
½ cup of milk: room temp
1 cup of fresh blueberries
Icing:
8 ounces of cream cheese
5 tablespoons of unsalted butter: room temp
3 cups of powdered sugar
1 tablespoon of lemon juice
Fresh blueberries for garniDdd
How to Make:
Preheat your oven to 350˚ F.
While oven is heating, line 2 cupcake pans with paper liners (makes 16 cupcakes).
Whisk the 3/4 cup of all-purpose flour, the cake flour, salt, and baking powder in a medium bowl.
Mix the butter, sugar and lemon zest in the bowl of an electric mixer for 2 minutes. Add the eggs one at a time, and blend well. Add the vanilla and lemon juice.
Next, you will mix in half of the dry ingredients just until ingredients are wet. Blend in the milk. Mix in the remaining dry ingredients, beating just until blended.
In a separate bowl, toss the blueberries with two tablespoons of all-purpose flour. Using a mixing spoon, fold the blueberries into the cake batter. Divide the batter between cupcake liners and bake 21 minutes, or until a toothpick inserted in the center comes out clean.
How to Make Icing:
To make the icing, mix the cream cheese and butter in the bowl of an electric mixer on until well combined. Add the lemon juice and lemon zest. Mix in the powdered sugar and beat until smooth. Frost cupcakes and garnish with blueberries and mint.
