It’s summer in New York City. Which means that I want to eat my weight in fruit every day, and citrus becomes my kryptonite.
It means other things too, but those are the most important.
So, in honor of citrus and fruit, I give you, lemon blueberry cupcakes, with my favorite frosting ever, cream cheese frosting.
Now, usually when I read a lemon recipe, I laugh when the author says “so much lemon flavor!” or some other similar statement. Because I know. They never pack in enough lemon flavor.
Same with these cupcakes. I took the original recipe, and amped up the lemon. Did I add enough lemon? Maybe not. Feel free to add more. It’s a guaranteed rule of summer / life that: there is never enough lemon flavor.
So once we up the lemon, we add some blueberries, because we all need blueberries in our life.
And top it off with cream cheese frosting, which honestly, in the books of greatest frosting ever, always wins. Hands down. Even my cat wanted to check out these cupcakes, because they are that good. (Don’t worry, she didn’t get any, sorry Charlie…)
And enjoy! Happy start of summer everyone! x
Lemon Blueberry Cupcakes
Recipe adapted from Sally’s Baking Addiction
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/2 cup buttermilk, at room temperature (I use low fat)
3 Tablespoons lemon zest (which is from about 4 lemons)
1/4 cup lemon juice (the juice from about 3 lemons)
1 cup fresh or frozen blueberries (lightly dusted in flour)
Preheat the oven to 350 degrees fahrenheit / 178 degrees celsius. Line two muffin tins with 18 cupcake liners and set aside.
In a large bowl whisk together the flour, baking powder, and salt.
With a handheld mixer and a large bowl or a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed together. Make sure to scrape down the sides and up the bottom of the bowl as needed so there’s no lingering sugar! With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined.
With the mixer running on low speed, slowly add the dry ingredients until combined. Turn the mixer off and add the buttermilk, lemon zest, and lemon juice. Beat everything on low speed until just combined. Be very careful not to overmix, or it will affect the cupcakes and they will become tough when baked!
Fold in the blueberries dusted in flour using a spatula or wooden spoon, and mix gently.
Spoon the batter into the liners until each cup is only 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cream Cheese Frosting
8 oz full-fat brick style cream cheese, room temperature
1/4 cup unsalted butter, room temperature
3 1/2 – 4 cups of powdered sugar
1 teaspoon pure vanilla extract
whole milk or heavy cream, as needed
In the bowl of a stand mixer fitted with a whisk or paddle attachment, or in a large bowl with a hand mixer, beat the cream cheese and butter together on medium speed until smooth, approximately 2 minutes. Add the vanilla extract and beat until combined.
Add the powdered sugar, one cup at a time, beating in between and scraping down the sides of the bowl with a spatula as needed. When you’ve reached the consistency you want, add the pinch of salt, and beat. If you’ve added too much powdered sugar and it’s too stiff, you can add a tiny bit of whole milk or heavy cream to thin it out, until you’re happy with the frosting.
Frost the cooled cupcakes with either a piping bag (I used Wilton decorating tip 1M to pipe roses on the cupcakes), or smother on with a spoon, and enjoy!