1 Video | Photo: Missy's Lemon and Blueberry Cupcakes Recipe
Ingredients
Batter:
- 1 1/2 sticks unsalted butter (let stand at roomtemp)
- 3 eggs (let stand at room temp)
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 1/4 cup milk
- 3 tablespoons finely shredded lemon peel
- Butter baking spray
- Blueberries, coated with flour
Frosting:
- 3 to 4 cups powdered sugar
- 1 stick unsalted butter (let stand at room temp)
- 1 stick cream cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
Decoration:
- Lemon peel
- Blueberries
- Sprig of fresh mint
Directions
Preheat the oven to 350 degrees F.
For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.
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By dml_lester_12614534
Snohomish, 87
on April 18, 2013
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Concur with reviews below - 1st time I made them, they came out a bit dense, more like a corn muffin texture. Just made them again this week - mixed the sugar & butter - than add the eggs. Sifted the dry ingredients & I added the juice of one lemon to the mix. Came out way better. If you are going to add the blueberries (I did not have any 2nd time so omitted I would add to the batter Comments I received was they would have like to have blueberries throughout the cupcake not just on top.
By Brilynn
wilmington, NC
on April 15, 2013
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Per below, I had the same problems. The cupcake was much to dense, and the frosting was yummy. Recipe needs some work.
By jamiegaston
on April 04, 2013
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This cupcake is fantastic and after reading several other reviews, I must say that I may also try a different approach to the method of combining the ingredients because I will definitely make these again. Starting off with butter and eggs in the mixer did not go so well - very lumpy - so I will try creaming the butter and sugar together first as @darcinicki had suggested. After all ingredients were in the mixer I still detected small bits of butter in the batter but a few more minutes on high speed eliminated that and the batter turned out just fine. Next time I will also flour only half of the blueberries (I used an 8oz container as the floured blueberries stayed on top of the cupcake no matter how much I pushed them down into each cupcake, plus I wanted to place a blueberry on top for decoration and had to scrub the flour off the unused blueberries. The frosting is very good but made more than I needed. I also managed to get 18 cupcakes vs. 12 as the recipe suggests.
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