Last week my BFF's daughter, Tori, was confirmed. When I inquired as to what I could bring for the celebration dinner, she asked for one thing...something lemon. As in really tart and lemony. Her two favorite things on the planet are lemons and blueberry. Combine them and SCORE one for "Auntie" Mary.
I am always happy to take up a baking challenge. I searched though my cookbook stash and came across Your Cup of Cake by Lizzy Early. I went through it and come across these gems. I made the recipe once as directed and decided to tinker with it a bit. It needed some more lemon and tang. I also wanted a more dense crumb than the original recipe had.
So I played around with it a bit and came up with the recipe below. It was the BEST lemon cupcake I have ever made. Truly. Dense, moist and lip smacking lemony without being sour. Needless to say, Tori was one very happy young lady.
If you want more recipes you can check out my In the Kitchen page. Yumminess abounds.
Lemon Blueberry Cupcakes
adapted from "Your Cup of Cake" by Lizzy Early
1 box white cake mix
2 egg whites
1/3 cup oil or applesauce
1/4 cup lemon juice
1/2 teaspoon lemon oil or lemon extract ***
Zest of three lemons
1/2 cup milk or half & half
1/3 cup sour cream or lemon flavored yogurt
1 1/2 cup blueberries, fresh or frozen
1 1/2 teaspoon flour
*** lemon oil is more intense than extract. So that's what I used. You can also use lemon extract which is a little lighter flavor. I get both of mine on-line from King Arthur Flour.
1/2 cup butter, softened
8 oz. cream cheese, softened
Zest of three lemons
1 tablespoon lemon juice
3 - 4 cups powdered sugar
Fresh blueberries or cut lemons for garnish
1. Preheat oven to 350 and line pans with cupcake liners
2. Sift cake mix into a small bowl; set aside
3. In a mixing bowl, combine eggs, egg whites, oil, lemon juice, lemon oil, milk, yogurt and lemon zest.
4. Add cake mix to liquid ingredients and mix until combined
5. In a small bowl, coat the blueberries with flour
6. Add blueberries to batter and fold them in gently
7. Fill cupcake liners 3/4 full and bake for 20-25 minutes or until knife inserted near the center comes out clean
8. For Buttercream: Beat butter and cream cheese for 2 minutes. Scrape down the bowl , add zest of 3 lemons and beat again. Add lemon juice. Gradually add powdered sugar until you have reached the desired consistency.
9. Frost the cupcakes and top with either blueberries or sliced lemons.
10. Eat and enjoy!
Labels: In the Kitchen