Blueberry Lemon Cupcakes

There is no shortage of blueberries this summer at the farmers market. Combined with lemon this is the perfect combination for a summer cupcake.

Whether you a celebrating a special occasion or just need a weekday dessert, these cupcakes will a great addition to your table.

INGREDIENTS

Cupcake

1 and 1/2 cup all purpose flour

1 and 1/2 teaspoon baking powder

1/2 Kosher salt

1/2 cup unsalted butter, room temperature

1 cup sugar

2 large eggs at room temperature

1 and 1/2 teaspoon vanilla

Zest of two lemons

1/2 teaspoon freshly squeezed lemon

1/2 cup heavy cream

3/4 cup blueberries tossed in 1 teaspoon flour

Frosting

1-8 ounce block of cream cheese, room temperature

1/2 cup unsalted butter, room temperature

2 cups powdered sugar

1 teaspoon freshly squeezed lemon juice

DIRECTIONS

Cupcake

1. Preheat oven to 350°F.

2. Line 2 cupcake pans with liners.

3. In a large bowl whisk together flour, baking powder and salt, set aside.

4. In the bowl of stand mixer with paddle attachment beat the butter and sugar until light and creamy, about 4 minutes. Mix in eggs one at a time until completely blended. Add in vanilla, fresh lemon juice, and lemon zest. Note: Batter may appear to have separated, this is okay.

5. Add in dry ingredients in three parts, alternating with heavy cream. Use a rubber spatula to scrap down the sides of the bowl between each addition of flour. Remove bowl from mixer. Gently fold in blueberries tossed in flour into batter.

6. Using 2 ounce scoop add an equal amount of the batter into the cupcake liners, fill liner 3/4 full. Batter makes between 14 and 16 cupcakes. Bake one pan at time for 17-20 minutes, test at 17 minutes with toothpick. Bake longer if necessary. Repeat second pan.

Frosting

1. In bowl of stand mixer with paddle attachment, beat cream cheese, butter and lemon zest until smooth. Add in lemon juice, stir until combined. Slowly add in powdered sugar by the spoonful at a time until combined, scrap down the sides of the bowl intermittently. Mix at medium speed until fully combined.

2. Using an offset spreader, spread icing on cooled cupcakes. Top each cupcake with blueberries and lemon zest.

Yield: 16 cupcakes

Cupcakes can be stored in a sealed container for up to 4 days, good luck with them lasting that long.

If you love blueberries as much as I do, then enjoy our Blueberry Cobbler or Blueberry Lemon Vodka Sparkle.