Lemon Blueberry Cupcakes with Lemon Buttercream Frosting: What’s Baking?

      This month the What’s Baking? challenge is from Cara at The Boys Made Me Do It!  Her challenge was to bake something for Mother’s Day.  Now I had a tough time with this.  For one, I saw my mother the weekend before Mother’s Day so I knew if I baked something, it was going to be for me.  The second problem was that whenever I think Mother’s Day I think red velvet, I think flowers, I think chocolate.  Well, I didn’t want to make any of that.  I wanted something light, and spring like to celebrate the day.

      After hitting the market, I decided on a lemon blueberry cupcake since blueberries were on sale this week.  I wanted to make it light and refreshing, but also wanted to make the decorations pretty enough for Mother’s Day.  The cupcake was easy to make and had lemon peel, lemon juice, and fresh blueberries in it.  I debated over whether to go with a cream cheese frosting or a buttercream and eventually went with a fluffy lemon buttercream.  To top it all off I added candied lemon peel and more fresh blueberries.
      These cupcake were awesome!  The lemon flavor was strong enough to taste it in both the cupcake and frosting, but it wasn’t overbearing.  The tartness of the blueberries went wonderful with the sweet lemon cake and frosting.  They were light,  pretty, and delicious; perfect for mom!  I’ll be making these again soon.

Lemon Blueberry Cupcakes(adapted from The Big Book of Cupcakes from Betty Crocker)

1 1/4 c. flour
1 t. baking powder
1/2 t. salt
6 T. butter
3 T. applesauce
2/3 c. sugar
1 egg
1 egg white
1 T. lemon grated lemon peel
1 T. lemon juice
1/2 t. vanilla
1/4 c. milk
1/2 c. fresh blueberries

1.  Preheat oven to 350 degrees.  Put 12 cupcake liners in a muffin tin.

2.  In a medium bowl cream the butter, applesauce, and sugar together until well mixed.  Beat in the egg and egg white.  Mix in the lemon juice, lemon peel, and vanilla.  Set aside.

3.  In another medium bowl combine flour, baking powder, and salt.  Slowly stir the flour mix into the butter mixture, stirring the flour is added.  Pour in the milk and mix until everything is smooth and well combined.

4.  Divide the batter into the 12 prepared muffin cups, filling 2/3 of the way full.  Place 3-4 berries on top of the batter in each cup and press down slightly.

5.  Bake 25-28 minutes or until a toothpick comes out of the center clean.  Remove to rack to cool.

Lemon Buttercream Frosting (adapted from The Big Book of Cupcakes from Betty Crocker)

2 1/2 c. powdered sugar

5 T. butter
3-4 T. lemon juice
1 t. grated lemon peel

1.  With an electric mixer beat together the butter, lemon juice, and lemon peel.  Slowly add in the powdered sugar until it is well combined and the icing is smooth.  This may take several minutes.

2.  Frost lemon blueberry cupcakes and top with fresh blueberries and candied lemon peel.
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