August 27, 2012

Lemon-Blueberry Cupcakes

After visiting my parents this weekend, I left with blueberries, cherries, peaches and a pineapple. I love that no matter how old I am, my parents will always feel the need to send me home with food. I know the blueberries were for AJ, but I can't resist making these Lemon-Blueberry Cupcakes to use some of the lemons in our fridge.

Lemon-Blueberry Cupcakes
2 1/3 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 1/4 cups sugar
3 eggs
2 Tbsp. lemon zest
1 tsp. vanilla
2/3 cup milk
1 Tbsp. flour
1 cup blueberries
1 1/2 cups powdered sugar
3/4 cup unsalted butter, softened
1 tsp. lemon zest
1/2 tsp. coarse salt
1 1/4 tsp. vanilla
1 Tbsp. milk
1 cup blueberries
24 lemon peel strips
24 mint leaves (optional)

Preheat oven to 375ºF. Line 28 cupcake tins with wrappers.

In a medium bowl, beat butter 30 seconds. In a separate bowl, combine flour, baking powder and salt. Set aside. Gradually add sugar to butter, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes after all sugar is added. Beat in eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla.

On low speed, alternately add flour and milk, starting and ending with flour. Beat until just blended.  Divide batter evenly among cupcake liners, filling to about 1/2 full. Toss blueberries in 1 Tbsp. flour to coat, and then sprinkle blueberries over the batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool in pans 5 minutes, and then cool completely on wire racks.

To make frosting, beat all ingredients together 4 minutes or until smooth, adding more milk gradually as needed. Frost cupcakes, and garnish with berries, lemon strips and mint. Makes 24 cupcakes.

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