Blueberry Cupcakes with Lemon Cream Cheese Frosting

These beauts get requested every few months (more so in the summer time) because they’re just THAT good. They’re light, refreshing, and a little bit tangy. First of all, lets talk about the prep you’ll need to do. Depending on the weather on the day you’re baking, set out your butter for a few hours. This will soften it to room temperature and make it easier to cream. Next, wash and dry your berries. I personally like to wash mine the day I get them, let them dry, and then put them in a “freshness saver” type of container. Now, onto the recipe!

Here’s an old picture (because I have no idea what I’m doing) of these cupcakes that I made in mini form!

CAKE

• 1 1/3 cup AP flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup whole milk (I’ve done this with 2% too, it’ll be fine)
• 1 cup blueberries

FROSTING

• 8 oz cream cheese softened to room temperature
• 4 cups confectioner’s sugar
• 2-4 tbsp heavy cream
• 1 tsp lemon extract
• yellow food coloring (optional)

1. Preheat oven to 350 degrees. Prep a 12 count muffin tin with liners of choice.
2. Mix the flour, baking powder, and salt in a bowl. Set aside.
3. Cream butter on medium for about 5 minutes (or until light in color).
4. Scrape down the sides of your mixing bowl and mix in the sugar. Start with slow and then crank it up to medium for about 30 seconds.
5. Beat in the eggs one at a time until just combined.Â
6. Next add in the vanilla, after it has been blended in make sure to scrape the sides of the mixing bowl down to ensure even mixing.
7. With the mixer on low speed, add in half of the dry mixture.
8. Add the milk, mix until just combined then mix in the rest of the dry mixture.
9. Once that has been combined, fold in the blueberries (either by hand or on the lowest speed setting)
10. Fill the tins about halfway full and bake for 15-20 minutes depending on your oven.
11. Check your cupcakes with a toothpick. If it is removed cleanly, take out your cupcakes and let them cool in the pans for 3 minutes.
12. Place cupcakes on wire racks to cool completely before frosting.
13. To make the frosting, place the cream cheese into a mixing bowl of your choice and beat it until it is light and fluffy. Should be about 5 minutes on a medium/high speed.
14. Next, add in 2 cups of sugar. Start it slowly until it has started to incorporate and then turn it up to medium.
15. When combined, add in the lemon extract and 2 tbsp of heavy cream.Â
16. Slowly add in the remaining 2 cups of sugar and tablespoons of heavy cream if necessary.
17. Fill a piping bag with a tip of your choice and frost the cooled cupcakes.
18. Enjoy and try not to eat them all!

xoxo,

Dessie