It is amazing to me that I haven’t shared these cupcakes with you guys yet. I make these more often than probably any other cupcake, and yet I never seem to remember to snap a photo before carting them off to one place or another! They’re one of my go-to recipes whenever I’m asked to bake for an event. You should know by now that if there is a recipe (particularly a cupcake recipe) that I keep making over and over, there is a definite reason why These cupcakes have convinced even some of the most die-hard chocolate lovers that lemon and blueberry is a fantastic flavor combination – just ask some of my coworkers!
The cupcakes are light and airy, and the cake is not overly sweet. The American buttercream I used here does up the sweetness factor a little bit, but they’re also fantastic with the cream cheese frosting used over on Annie’s Eats – I personally love them both ways. They’re a fantastic spring or summer treat, but I would gladly eat them any time of year; use them to bring a little taste of springtime to a brisk fall or dreary winter day. Regardless of when you do it, just make sure you try them – these cupcakes are 100% worth it! Do you guys have any go-to recipes that you like to make for a crowd?
For the cupcakes:
- ¾ cup (3.75 ounces) plus 2 tbsp. all-purpose flour, divided
- ¾ (3 ounces) cup cake flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoon unsalted butter, at room temperature
- ¾ cup plus 2 tablespoons (6.125 ounces) granulated sugar
- Zest of 1 lemon
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- ½ cup plus 2 tbsp. milk, at room temperature
- 1 cup fresh blueberries, plus more for garnish
For the frosting:
- 3 sticks plus 2 tbsp. unsalted butter, at room temperature
- 3 cups (12 ounces) confectioners’ sugar, sifted
- Pinch of salt
- 2 tablespoons heavy cream
- 2 teaspoons lemon extract
- Zest of 1 lemon
Preheat the oven to 350˚ F. Line cupcake pans with paper liners; set aside.
In a medium bowl, whisk together the ¾ cup all-purpose flour, cake flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and lemon zest. Continue beating on medium speed until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. Add in half of the dry ingredients, beating on low speed just until incorporated. Blend in the milk, still on low speed. Mix in the remaining dry ingredients and beat just until incorporated.
In a small bowl, gently toss the blueberries with the remaining 2 tablespoons all-purpose flour. Use a rubber spatula to 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. Let the cupcakes cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
To make the frosting, place the butter in the bowl of a stand mixer fitted with the whisk attachment. Cream on medium-high speed until smooth, about 3 minutes. Add in the confectioner’s sugar and beat on low until combined. Add in the salt, heavy cream and lemon extract. Beat on medium-high speed until light and fluffy, about 5 minutes. Add in the lemon zest and mix just until incorporated. Frost the cupcakes as desired and top with additional blueberries.
Yield: 16-18 cupcakes
Source: cake from Annie’s Eats; frosting straight from Solano’s Kitchen