#37 Lemon Blueberry Cupcakes

If your husband buys you lemons then whip up some cupcakes!!!
I actually wanted to do a blueberry cupcake but I was afraid of it being more like a muffin so I went with lemon. As I was hunting around for the perfect recipe I came across this blog The Cupcakery and decided this was it. As I was mixing up the batter I noticed it just wasn't lemony enough so I added another tablespoon and half and another teaspoon of zest. So the time came to test these little cups of sunshine out....Disappointment!!!! I found only a hint of lemon not HELLO here I am lemon! I was expecting it to me more like my pink lemonade cupcakes. Not to be completely discouraged and plus it's wasteful to totally dump and remake I just went with it. So onto the frosting. I went with a Swiss buttercream. It's heavenly!!!! The blueberries make the frosting a pretty purple which complemented the yellow cupcakes perfectly. The downfall was the flavor of the blueberry almost overpowered the lemon. BUT in a good way of course!!! lol! So anyways if you're a lemon fan I would suggest dumping in a lot more lemon or maybe adding in some lemon extract. If your going with just a subtle hint of lemon then this is the perfect recipe! Try it, test it and let me know if you love it!!!

Happy Baking!!!

Lemon Cupcakes (Courtesy of The Cupcakery)
These little cups of sunshine were taken to work to celebrate the birthdays of co-works for the month of February. This recipe made around 6 dozen mini cups and 1 dozen regular cups.
The Goods
2 stick of unsalted butter room temp
2 cups sugar
4eggs
3cups flour sifted
1/2teaspoon baking soda
1/2teaspoon salt
1 cup milk room temp
2 tablespoons lemon zest (I added an extra heaping tablespoon)
2 tablespoons lemon juice (I ended up using all the juice from one lemon so about 3-4tablespoons-it was a really juicy lemon!!)
The How To
Preheat oven to 350degrees. Make up the zest and squeeze the lemon juice then set aside.
In a medium bowl whisk together the flour, baking soda, and salt then set aside.

In the bowl of a stand mixer on medium-high speed, cream the butter and sugar for 3mins until fluffy.

 Reduce speed to  medium speed and add the eggs, one at a time, beating until each is incorporated.

Reduce the speed to low. Add flour mixture in three batches, alternating with the two additions of milk, and beating until just combined after each. Add the lemon zest and juice. Mix for another minute. Mixture should look light and fluffy.

Divide the batter among the cupcake tins, filling each three-quarters full. If your making mini cups bake for 10-12mins. Start checking at 10. Make sure to rotate the tins halfway through the baking time. For regular sized cupcake bake for 18-20mins. Start checking at 18. Since this isn't Cupcake Wars, let cool completely before frosting!

I found these cute spring liners at Micheal's.

Blueberry Filling
Originally I was going to make lemon cupcake with blueberry filling but I had a change of heart and used this filling in the frosting. You can make this ahead of time and freeze it if needed.

The Goods
3 cups blueberries
2/3 cup light brown sugar packed
2 teaspoons lemon juice
1/2 teaspoon lemon zest
pinch of salt

The How To
Combine 1 1/2cups blueberries and all remaining ingredients in a medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to a simmer, about 7mins. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7mins.

Remove from heat and add the remaining blueberries. Using the back of a spoon or a potato smasher, gently press the blueberries against the bottom or side of the pan until lightly crushed. If you don't really want big chunks of blueberry skins in your filling run it through the food processor first before adding.

Let cool completely. Either refrigerate or freeze if not used immediately.

Swiss Blueberry Buttercream (courtesy of Martha Stewart)
Make up the blueberry filling the night before so it's cooled and ready to add to the buttercream.

The Goods
1-1 1/2cups blueberry filling
4 lg egg whites room temp
1 1/4 cups sugar
3 sticks unsalted butter room temp cut into small pieces

The How To
Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the tough and sugar has dissolved.

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff peaks form. Continue mixing until it becomes fluffy and glossy, and completely cool about 10mins.

With the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, scrape down sides of bowl with a flexible spatula and switch to the paddle attachment, continue beating on low speed until all air bubbles are gone, about 2mins.

Add filling start with a cup then add more if needed. Beat until combined. Stir with a flexible spatula until the frosting is smooth.

Now frost away!!

I topped off all the cupcakes with a blueberry and lemon zest.

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