I have been sitting at the computer staring at these cupcakes for the past 45 minutes. I seriously feel like a high school or college student right now just FISHING for words to write for an essay. I have some serious writer’s block. NOTHING is coming to my head. I really just want to be like, “I love lemon in desserts because they make them so cheery and springy and floral scented. You should make these lemon blueberry cupcakes. Here’s the recipe.” Haha, I honestly think most of you wouldn’t mind that. You’re probably thinking, “just get to the point.”
Well, so I guess I could talk about my goal of getting thank you cards out by the end of the month. I heard that you have up to a year to send them out but then I’m also hearing you have up to 3 months. We’re just about to hit 2 months at the end of this month so I really want to get them out sooner rather than later. I don’t want people to think that we’re not grateful or anything or that their cards won’t be coming. I just haven’t had the time to order them and write them. I’m flying to Nashville next Thursday so I’ll use those 2 hours on the plane to write and address them all. Should I ask the person sitting next to me to help? ;)
Or I could talk about my obsession with all things stripes and maxi dresses this summer. I have a ton of stripes in my closet as it is and I just recently bought loads more. I bought like 3 striped shirts and 3 striped maxi dresses (can I just say how much I adore them? They’re SO comfortable and you can always dress them up or dress them down). Every time I pick up anything striped, Jason says, “surprise, surprise, how did we know that Julie was going to get this in stripes?” Haha – whatever!! I just like it.
But really – my main point is that these lemon blueberry cupcakes are the epitome of warm weather. I love the bursts of lemon throughout this cupcake. The frosting is so good and the cake is really moist. My coworker said it was dense, but Jason and I thought it was pretty fluffy. At least it’s moist, that’s the key. I hate biting into a cupcake or cake and have it be crumbly dry. I feel like gagging when that happens.
So in summary – you should make these. Here’s the recipe (below).
With bursts of lemon flavor, these moist cupcakes are the epitome of warm weather!
- 1 1/2 cup + 2 tbsp. all-purpose flour, divided
- 10 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/4 cup butter, melted
- 1 large egg
- 1/2 cup low-fat buttermilk
- 1/2 cup 2% milk
- Zest of 1 lemon
- 3/4 cup fresh blueberries (you can use frozen too)
- 1/4 cup cream cheese, softened
- 2 tbsp unsalted butter, softened
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 1/2 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 1 1/2 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.
- Keep in an airtight container for up to 3 days.
Source: slightly adapted from Cooking Light, January 2007