Right now in the Bean, it is pouring rain. I might even venture to say it is chilly outside. And on television, I just saw a back-to-school commercial. I mean it is July, and at my new job, we are planning our holiday menu! Is it just me, or is this summer flying by? I haven't even been to the beach and suddenly I find my mind wandering to cozy sweaters and warm coffee drinks.
But before I get carried away with my lusty thoughts for autumn, I want to hold on to the summer just a little longer. Lazy days, hazy afternoons and long evenings. Roof tops, grill food and late night walks.
Dripping ice cream cones, sangria and the best fruit the year will offer. So before you get carried away thinking about the rest of the year to come, hold on to your summer for just a few weeks longer. Found this gem on Annie's Eats and would highly recommend the combination between sweet blueberries, smooth cream cheese frosting and zesty bright lemon.
Lemon Blueberry Cupcakes
For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish
1. Preheat your oven to 350. Linecupcake pans
with paper liners. In a medium bowl, combine the ¾ cup all-purpose
flour, the cake flour, baking powder and salt; whisk together and set
aside. In the bowl of an electric mixer, combine the butter, sugar and
lemon zest. Beat together on medium-high speed until light and fluffy,
about 2-3 minutes. Beat in the eggs one at a time, blending well after
each addition. Beat in the vanilla and lemon juice. With the mixer on
low speed, mix in half of the dry ingredients just until incorporated.
Blend in the milk. Mix in the remaining dry ingredients, beating just
until incorporated.
2. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish
1. Preheat your oven to 350. Line
2. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
3. To make
the frosting, combine the cream cheese and butter in the bowl of an
electric mixer. Beat on medium-high speed until well combined and
smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest.
Gradually beat in the confectioners’ sugar until totally incorporated,
increase the speed and then beat until smooth. Frost cooled cupcakes as
desired. (I used a large, unlabeled star tip to frost these cupcakes.)
Garnish with fresh blueberries.