LEMON BLUEBERRY CUPCAKES

Ingredients

3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups sugar
3 eggs
1 tsp vanilla extract
zest of 1 lemon
1 cup whole milk
1 cup blueberries

1. Preheat oven to 350.  Line two muffin tins with cupcake wrappers.
2. Sift together flour, baking powder, baking soad and salt. Set aside.
3. Gently toss blueberries with a light coating of flour.  Set aside.
4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 5 minutes.
5. With the mixer on low, add eggs one at a time.  Mixing well after each egg.
6. Add one third of your dry ingredients and mix on low, just until combined.
7. Add one half of your milk.  Mix gently.
8. Add in remaining ingredients, alternating dry, wet, dry.  Do not over mix.
9. Fill cupcake liners 2/3 full with batter.  Top each cupcake with 3 to 4 blueberries.
10. Bake 17-19 minutes or until toothpick inserted in center comes out clean.

For the Lemon Cream Cheese Frosting

16 oz cream cheese, softened
4 oz unsalted butter, room temperature
2 lbs confectioners sugar
1 teaspoon vanilla extract
1 lemon, zest and juice

• Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
• Add vanilla, lemon zest and juice and mix until combined.
• Gradually add confectioners sugar until completely combined. Scrape down the sides of the bowl. Mix again.

To Assemble

Once cupcakes are cool, swirl cream cheese frosting onto each cupcake using a pastry bag fitted with a #2A tip.  Garnish with strips of lemon zest and extra blueberries.  Keep refrigerated until ready to serve.

TIP:  If the icing is not holding its shape while decorating, refrigerate icing 20-30 minutes.  The chilled icing with pipe nicely into a soft swirl.


recipe by Carrie Sellman
{makes 24 cupcakes}

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