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Lemon Blueberry Cupcakes

Homemade Lemon Blueberry Cupcake is topped with delicious Frosting Lemon Cream Cheese and Fresh Blueberry! The moist lemon cupcakes are so flavorful and full of runny blueberries. This recipe is very popular with the audience and is suitable for birthday parties, picnics or summer barbecue parties!



Lemon Blueberry Cupcake Recipe
My friends !!! The weekend is at our fingertips and I couldn't be more excited ... not to do anything. I'm talking one leg kicked on a coffee table, a delivery menu at arm's length, and Law & Order on a weekend kind of loop. After 4 epic recipes failed, an inbox that wouldn't stop, and the return of the allergic season, I just needed it.

What's on the horizon for your weekend? Relax? Adventure? Baking some of my recipes?

If you made one recipe this weekend, may I suggest this beautiful lemon blueberry cupcakes? They are simple enough to make but produce very impressive results. The cupcakes themselves are very moist, just sweet, and explode with blueberries in every bite.

The dough will be thick enough, but not restless because they are baked beautifully!

Freezing lemon cream cheese is very easy to perfect and compliment a blueberry lemon cupcake. Starting from the finish, making frosting should only take a maximum of 10 minutes, so you will have plenty of time to prepare it while the lemon blueberry cupcakes are roasted.

INGREDIENTS
For Lemon Blueberry Cupcakes:

  • 1 and 3/4 cup plus 2 tablespoons of all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1/2 cup full fatty acid cream
  • 1/2 cup whole milk
  • 3 tablespoons of fresh lemon juice, divided
  • 3/4 cup fresh or frozen blueberries, if not frozen, don't thaw it first
  • Half of cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup of granulated sugar
  • 1/2 teaspoon of lemon extract (optional, but really strengthens the lemon flavor)
  • 1 large egg plus one egg yolk, at room temperature
  • 2 teaspoons grated lemon zest

For Frosting Lemon Cream Cheese:

  • 1/2 cup (1 stick) unsalted butter, very soft
  • (1) 8 ounces of full fat, very soft cream cheese block
  • Sugar 4 glasses of sweets
  • 1 and 1/2 tablespoon of fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract (optional, but really strengthens the lemon flavor)
  • 1/2 teaspoon finely grated lemon zest

Decorate:

  • 1 teaspoon of fresh lemon zest, optional
  • 1/2 cup of fresh blueberries, optional


INSTRUCTIONS
For Lemon Blueberry Cupcakes:

  1. Preheat the oven to 350 degrees (F). * Add 12 cups of tin muffin with liner paper and set aside.
  2. In a medium bowl, mix 1 and 3/4 cup flour, baking powder, baking soda, and salt; set aside. In a separate bowl, combine sour cream, milk, and 2 tablespoons of lemon juice; shuffle well to combine and set aside. Place blueberries in a small bowl; add the remaining lemon juice and stir to coat the berries; add remaining flour and stir to coat berries in flour; set aside.
  3. In a large bowl using a hand-held electric mixer, or in a stand mixer bowl equipped with paddle pads, shake the butter at medium speed until smooth and soft, about 30 seconds. Add sugar and lemon extract (if using) and shake until evenly mixed. Add eggs and egg yolks and stir well. Reduce the mixer speed to low. Add 1/2 the flour mixture and stir until evenly mixed (this will take about 5 seconds). Add 1/2 of the sour cream mixture and stir until mixed. Repeat with the remaining mixture of flour and sour cream, making sure to mix low until only combined. Using a rubber spatula, fold in blueberry flour (and excess flour in a bowl) and lemon zest.
  4. Put the mixture into the muffin cup that has been prepared, fill it up to 3/4 full. Bake for 16-20 minutes, or until the toothpick inserted in the center comes out clean. Let the cupcake cool in the pan for 5 minutes before transferring it to a wire rack until it is completely cold. After the cake is cold, freeze and garnish. Cupcake can also be frozen, not frozen, and stored in a freezer-safe bag, for up to 2 months.

For Frosting Lemon Cream Cheese:

  1. In a medium bowl using a hand-held electric mixer, or in a stand mixer bowl equipped with paddle pads, beat the butter and cream cheese with medium speed until smooth and soft. Reduce the speed to be low and gradually add powdered sugar and lemon juice, shake until light and fluffy, about 2 minutes. Add vanilla extract, lemon extract (if using) and lemon zest; shake it smooth. If the consistency looks too thick, add a teaspoon of milk or thick cream, but only if necessary. The frozen layer must be creamy and diffuse, but also thick enough to hold its shape. Pipe or spread the frosting on top of each chilled cupcake.

Decorate:

  1. Cover each frosted cupcake with a little extra lemon and blueberry skin, optional but beautiful!


Note
You will have enough dough to make 15 cupcakes. Cupcake can be frozen, not frozen, and stored properly, for two months. Fresh or frozen blueberries can be used, if you use frozen, don't thaw it first. Lemon extract is optional, but it is recommended if you want a very lemony cupcake.

 This recipe is inspired by baker by nature

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