Blueberry Lemon Cupcakes

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Lemon cake with fresh blueberries, topped off with white chocolate cream cheese frosting.  Oh my.  These cupcakes scream summer!  The photo shows garnish of sugared blueberries (does it get any better than that?) and Southern Boy Dishes  prepared these by lightly beating 2 egg whites, then dip the blueberries in the egg, and roll in sugar. Place blueberries on wax paper until they are dry.   Something a little different and definitely something special.

Blueberry Lemon Cupcakes


For the cupcakes:
  • 3 1/3 cups cake flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 1/3 cup fresh lemon juice
  • 1 teaspoon lemon zest, packed
  • 4 large eggs
  • 1 cup plus 4 tablespoons buttermilk
  • 2 1/2 cups fresh blueberries
For the frosting
  • 11 ounces high quality white chocolate (such as Lindt or Baker’s), finely chopped
  • 12 ounces cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 tablespoons fresh lemon juice


For the cupcakes:
  1.  Preheat oven to 350°F. Place 24 cupcake papers in two muffin tins.
  2.  Sift flour, salt, baking powder, and baking soda into a medium bowl.
  3.  Using electric mixer, beat butter in large bowl until fluffy.
  4.  Gradually add sugar, beating until blended, scraping down sides of bowl occasionally.
  5.  Beat in lemon juice and zest, then eggs 1 at a time. Continue to beat until well blended.
  6.  Beat in dry ingredients in batches alternating with buttermilk.
  7.  Fold in berries.
  8.  Fill each cupcake paper with 1/3 cup of batter. An ice cream scoop works well for this part of the process.
  9.  Bake cupcakes for 20-25 minutes or until inserted toothpick comes out clean. Carefully monitor after 20 minutes. Cool cupcakes in muffin tins for 5 minutes. Remove muffins from tins and cool completely on cooling rack.
For the icing:
  1. Melt white chocolate in double boiler over simmering water. Remove boiler top from water, stir until smooth, and cool until lukewarm.
  2. Using electric mixer, beat cream cheese and butter in large bowl until blended.
  3. Add lemon juice and cooled white chocolate and beat until well blended
To assemble:
When completely cooled, ice the cupcakes with a small cake spatula or piping bag. If you use a piping bag, you will be applying more icing to each cupcake and you should probably consider doubling the recipe.



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