Blueberry Lemon Cupcakes with Mint Garnish Recipe

21 Feb

It’s been quite a while since I’ve posted! This past week, I made some super delicious cupcakes to bring to work. Check out this easy blueberry lemon cupcake recipe!

SimplistiCreations Blueberry Lemon Cupcakes 1  simplisticreations_blueberrylemoncupcakes3 simplisticreations_blueberrylemoncupcakes4 SimplistiCreations Blueberry Lemon Cupcakes 5

->> Ingredients <<-

3 cups plus 2 tablespoons cake flour, divided
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons unsalted butter, room temperature
2 cups sugar
3 eggs, room temperature
1 teaspoon vanilla extract
zest of 1 lemon
2 tablespoon lemon juice
1 1/2 cups whole milk, at room temperature
1 cup blueberries

->> For the Icing <<-

16 oz cream cheese, softened
8 tablespoons unsalted butter, room temperature
4 cups confectioners sugar
1 tablespoon freshly squeezed lemon juice
zest of 1 lemon

->>Directions <<-

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
2. In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on         medium-high speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
4. Reduce the mixer to low speed and add the flour mixture in 3 batches, alternating with the milk, starting and ending with flour. Mix until just incorporated, do not over-beat. ** you can also use a large spoon and mix by hand if you don’t want to use a hand mixer.
5. In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour. Using a spatula gently fold the berries into the cake batter.
6. Divide the batter evenly among muffin pan cups and top each cupcake with 3 to 4 additional blueberries if desired.
7. Bake 15-17 minutes or until toothpick inserted into center of cupcakes comes out clean. Let cool in the muffin pan 5 minutes, then transfer to a wire rack to cool completely.

To make the Frosting: Place butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 minutes. Add confectioners sugar, lemon juice, and lemon zest. Mix until thick and creamy. Add more powdered sugar if necessary until the frosting is of good piping consistency. Pipe frosting onto cooled cupcakes. Garnish with blueberries.

SimplistiCreations Blueberry Lemon Cupcakes 1

 Enjoy!
SimplistiCreations
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