RECIPE
Lemon Blueberry Cupcakes
Since I really got into baking, cupcakes have always been one of my favorite things to make. For some reason they really just bring a smile to my face, especially when I take a bite of one. It brings me such joy to bake them. It is the one thing I miss the most about not having my bakery anymore. They were always my favorite thing to make for customers.
My kids love all things lemon. So I decided to make some Lemon Blueberry Cupcakes to welcome Spring. They were so excited when they saw them and they loved them. It was a nice little dessert for them or as Isabella says ressert. I always ask her what is ressert. It’s cute and makes me laugh.
Let’s talk about making these cupcakes. The most important thing is zesting your lemon into the sugar and whisking together. You can also your mixer and mix it together. This enhances the lemon flavor. You want to let it sit for about five minutes. If you want more of a lemon flavor, you can add more lemon zest to the sugar. While it is sitting, I like to mix the milk, yogurt and lemon juice together and set them aside. Same with the dry ingredients.
A little tip for you, if you have blueberries that aren’t the best to eat, bake something with them. Baking blueberries brings out the sweetness in them.
Happy Baking From My Kitchen ????
Billie-Jo
Ingredients
- 1 cup sugar
- 1 tbsp lemon zest (zest from 2 large lemons)
- ½ cup unsalted butter room temperature
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 1 ⅓ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ cup milk room temperature
- 3 tbsp Greek yogurt room temperature
- ¼ cup lemon juice
- 1 cup blueberries tossed in 1 tbsp of flour
- Buttercream-1 ½ cups unsalted butter, 4 cups of sifted powdered sugar, 2 tbsp fresh lemon juice and 1 tsp vanilla extract
Directions
- Preheat the oven to 350, Line a cupcake pan with cupcake liners and 3 in a second cupcake pan, set aside.
- In a large bowl add the sugar and zest the lemon into a bowl, whisk together and set aside.
- In a separate bowl whisk together flour, baking powder and salt, set aside.
- In another bowl whisk together the milk, yogurt and lemon juice and set aside.
- Add the butter to the zested sugar and cream on medium speed for 3 minutes.
- Add the eggs one at a time, making sure each one is incorporated.
- Add in the vanilla and mix until combined.
- Add in half of the dry ingredients and mix until almost combined.
- Add in the wet ingredients and mix until combined. Make sure to scrape down the sides of the bowl.
- Add the remaining dry ingredients.
- Scoop batter into prepared cupcake pans. Fill ⅔ full.
- Bake at 350 for 17 minutes. Cupcakes are done when a toothpick comes out with very little crumbs on it.
- Let cupcakes cool completely before decorating.
- Buttercream-Cream butter until light and fluffy, about 5 minutes. Slowly add the powdered sugar. Add in lemon juice and vanilla, mix until everything is smooth. Decorate as you desire.
