So I was invited to a fun dinner party with my friends, and I offered to bring a dessert. I like opportunities like this because it’s an excuse to try a new recipe without having to eat all of the results myself. A few months ago I came across some really pretty photographs of blueberry cupcakes with a gorgeous purple frosting and have been waiting to experiment with blueberries. I also really like the idea of putting blueberries in cupcakes. Normally I only think of using them in muffins when it comes to hand held treats, but the idea of adding them to cupcakes (especially with the addition of something lemony) seems particularly happy and summery.
slightly updated from this recipe
makes about 15 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 (1 stick), at room temperature
- ¾ cup plus 2 tbsp. sugar
- Zest of 1 lemon (divide in half and use other half in frosting)
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 2 tbsp. freshly squeezed lemon juice
- ½ cup plus 2 tbsp. buttermilk, at room temperature
- 1 cup fresh or frozen (unthawed) blueberries
- 8 oz. cream cheese, softened
- 4 tbsp. unsalted butter, at room temperature
- 3 cups powdered sugar, sifted
- 1 tbsp. freshly squeezed lemon juice
- Zest of ½ lemon (use same lemon from above)
- Additional fresh blueberries, for garnish
Preheat the oven to 350˚ F. Line cupcake 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 a large bowl, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes with hand mixer. 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 buttermilk. Mix in the remaining dry ingredients, beating just until incorporated. 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 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan immediately and transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in a medium bowl. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. You can also beat this with a spoon by hand. 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. You can experiment with different types of frosting bag tips or just simply frost them with a knife. I experimented by making flower shapes with a flat, basketweave tip and they came out very pretty I think. Garnish with fresh blueberries.