Friday, September 12, 2008

Lemon Blueberry Cuppy Cakes

Can I say yummy?! This light and lemony cake is paired with fluffy blueberry buttercream. I think this recipe is a keeper!

For the Cupcakes:

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup fresh lemon juice

  1. Preheat oven to 350 degrees F and place rack in the center of the oven.

  2. Butter, spray or line cupcake pan.

  3. In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes).

  4. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.

  5. Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.

  6. Pour the batter into the prepared tin, smoothing the top with an offset spatula. Bake about 22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Place on a wire rack to cool.

Blueberry Buttercream Frosting:

  • 2 sticks butter, at room temperature

  • 6 c. powdered sugar

  • 1/4 c. milk

  • 4 Tablespoons Blueberry Preserves

  • 1 teaspoon Vanilla Extract

  1. In electric mixer, cream butter until fluffy. Add powdered sugar alternatively with milk.

  2. Once all powdered sugar is incorporated add in blueberry preserves and vanilla. (Make frosting until desired consistency).

  3. Frost cupcakes as desired. I added purple sprinkles and fresh blueberries.

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