After learning today was cupcake day there was really only one thing I could do. Make cupcakes. Now let me make a couple things clear right from the start. First thing, I’m not a big baker…don’t get me wrong, when I bake my stuff comes out good, I just don’t normally choose to bake (I usually whine until my husband bakes me something tasty 🙂 ). Second thing, I especially avoid baking during the summer when it’s hot…when it’s hot out I prefer sitting…in water…with a cold beverage…or two. But it is cupcake day. And I love cupcakes. So what else could I do?
With a little input from my husband, I decided on Lemon Blueberry Cupcakes. So off to the store I went to pick up key ingredients. When I got home I realized I forgot one key ingredient: blueberries. Oops. Good thing my husband was on board with cupcake day because he went and got some for me while SweetPea and I started baking.
Today was a big day for me and SweetPea. I got to introduce her to the best parts of baking. Licking the batter bowl. And taste testing the frosting. Mother-daughter bonding at its best…and healthiest.
Lemon Blueberry Cupcakes: 12 cupcakes
1.5 cups plus 1 Tbl all-purpose flour, divided
1/2 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temp
1 cup sugar
1 egg and 1 egg yolk
1/2 tsp vanilla extract
zest of 1/2 lemon
1 Tbsp lemon juice
3/4 cup 2% milk
3/4 cup fresh blueberries
Preheat oven to 350 degrees. Line muffin tin with paper liners, spray said liners with Pam or some generic cooking spray.
In a medium bowl, mix together flour, baking powder, baking soda, and salt.
In a mixer, cream together butter and sugar.
Add eggs, beating mixture thoroughly.
Add vanilla extract, lemon zest, and lemon juice. Mix thoroughly.
With mixer at a low speed add 1/3 of the flour mixture. Mix. Then add 1/2 the milk. Mix. Then add 1/3 of the flour mixture. Mix. Then add the rest of the milk. Mix. Then add the rest of the flour mixture. Mix. Mix until just incorporated. Do not over mix.
In a small bowl, toss the blueberries with the reserved flour (1 Tbsp) until coated. Using a spatula, fold blueberries into batter.
Spoon batter into muffin tin.
Bake 17-19 minutes. They are done when a toothpick inserted into the center comes out clean.
Let cool for 5 minutes in the muffin. Remove from pan and place on cooling rack to cool completely.
Once cooled, frost. Then enjoy!
8 oz cream cheese, room temp
1/4 cup butter, room temp
zest of 1/2 a lemon
1 Tbsp fresh lemon juice
1.5 cups powdered sugar
In a mixer, cream butter and cream cheese together.
Add lemon zest and lemon juice. Mix thoroughly.
Add powdered sugar. Mix thoroughly (and carefully, no need for a cloud of powdered sugar in the kitchen).
This made about twice as much frosting as what I needed…so I recommend cutting the frosting recipe in half or really put a lot on those cupcakes 🙂