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Lemon Blueberry Cupcakes (FAN FAVORITES)

11/8/2017

1 Comment

 
Originally posted 5/26/2016.

​This was quite an exciting weekend for me – as far as my baking is concerned. Thanks to an awesome friend (shoutout to you, Kate!!), I had my first baking “gig.” Kate was sweet enough to ask me to bake cupcakes for a bridal shower for one of her best friends.
Huge honor. No pressure.

Well, to bake cupcakes under one condition- that I make these specific cupcakes. Because they are amazing.

Last Friday, I spent the evening baking 40 cupcakes and drinking wine. Honestly, its a pretty fantastic way to spend an evening. (*Disclaimer* I do not condone drinking and baking. I have the scars to prove the danger, but thats a blog for another day.) When I make these cupcakes for parties (so far at least 1 birthday, a BBQ, 2 bridal showers, and a rehearsal dinner) they have been a huge hit.  Each time I baked without significant incident. But of course I can’t say that for this Friday. Thank god for Bob.

Friday night the Greater Boston area was rainy and humid. I made the mistake of leaving my kitchen windows open. The frosting  for this cupcake is an awesome cream cheese based frosting, which does not appreciate humidity. So, at 9:55 p.m. and after a failed first attempt, Bob rushed me to the grocery store to buy ingredients for my second  and hopefully final attempt. New lesson learned- have back up ingredients when working on a deadline. While we were at the grocery store, we closed the windows and turned the fans on. Next house we buy, central AC is required.

For the second attempt, I made sure to keep the cream cheese in the fridge longer. I also added more heavy whipping cream and powdered sugar to thicken it up a bit. After mixing the frosting up, I put it in the fridge for an hour. Luckily this all helped and from what Kate has told me the cupcakes were a success.
This amazing recipe was adapted from Annie’s Eats! Please check it out.
​
INGREDIENTS
For the Cupcakes
  • ¾ cup plus 1 tbsp. all-purpose flour, divided
  • ¾ cup cake flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 8 tbsp. unsalted butter, room temperature
  • ¾ cup plus 2 tbsp. sugar
  • Zest of 1 large lemon
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 2 1/2 tbsp. lemon juice
  • ½ cup plus 2 tbsp. milk, at room temperature
  • 1 cup blueberries
For the Frosting
  • 8 oz. cream cheese
  • 5 tbsp. unsalted butter
  • 3 cups powdered sugar, sifted
  • 1 1/2  tbsp. freshly squeezed lemon juice
  • Zest of 1 large lemon
DIRECTIONS
 Cupcakes 
  1. Preheat the oven to 350 degrees.
  2. Line cupcake pans with paper liners (makes about 14 to 16 cupcakes).
  3. Combine ¾ cup all-purpose flour, cake flour, baking powder and salt.
  4. In a separate bowl, beat together butter, sugar, and lemon zest, until light and fluffy.
  5. Beat in eggs one at a time.
  6. Beat in the vanilla and lemon juice.
  7. With the mixer on low, mix in a third of the dry ingredients- just until combined.
  8. Blend in half of the milk, then a third of the dry ingredients-just until combined.
  9. Blend in the remaining milk and then the final third of the dry ingredients- just until combined. DO NOT OVER MIX!
  10. In a separate bowl, toss the blueberries with the remaining tablespoon of all-purpose flour. Gently fold the blueberries into the batter.
  11. Fill the cupcakes liners about 2/3 of the way.
  12. Bake approximately 20 minutes.
Frosting
  1. Mix cream cheese and butter. Beat on medium-high until smooth.
  2. Mix in lemon zest and lemon juice.
  3. Mix in powdered sugar – one cup at a time, until totally incorporated.
  4. Garnish with fresh blueberries.


AND ENJOY!!!
1 Comment
Alison
11/8/2017 02:41:50 pm

I am OBSESSED with thee cupcakes. Katie made these for my baby shower and people were talking about them for weeks!

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    I'm Katie, a former divorce attorney turned realtor. I love feeding people and baking food that makes people smile. Let's share ideas and inspiration. I would love to hear from you!

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