In an effort to stick with my Summer flavors of blueberry and lemon, as mentioned in my last post here, I made some awesome cupcakes last week. I was looking to make cupcakes because I had wandered into the baking aisle at Michael’s a few weeks back and made an impulse buy of some larger pastry tips for icing and some really cute cupcake papers. Have any of you been in that aisle? They have some really cool stuff and I don’t think I can go there without buying something new for baking.
Anyway, because it was Summer, I searched for a recipe that was lighter and included fruit. I knew blueberries were in season and began looking for a blueberry cupcake. I came across a recipe that I had made a few years back for blueberry cupcakes from Epicurious.com, that resemble blueberry muffins, but are lighter and sweeter. This recipe called for a maple frosting which turned out to be mediocre so I threw caution to the wind and decided to pair the cupcake with a lemon icing. (I like to live dangerously!)
The cupcakes are very simple and only took me about 20 minutes to mix up. Start by combining your dry ingredients and mixing well and then set aside.
Using an electric mixer, mix together the oil and butter. Add the eggs one at a time, mixing well after each addition. Mix in buttermilk, vanilla, milk and grated lemon peel.
Slowly add the dry ingredients to the wet. Mix until everything is well combined. Add the blueberries and stir in with a spoon or spatula so that you don’t squish them.
Fill the cupcake papers 3/4 full with the batter. Bake at 350 degrees for 23 minutes until a toothpick comes out clean.
Cool on a cooling rack.
While waiting for the cupcakes to cool, mix up the frosting. Start by beating the butter until fluffy with an electric mixer. Add powdered sugar gradually and beat constantly. Add lemon juice, lemon peel and vanilla. Add more lemon juice to make the frosting more spreadable, if desired.
Top the cupcakes with the frosting and a few fresh blueberries.
Aren’t they pretty?
Here are the recipes from Epicurious.com:
Blueberry Hill Cupcakes
- 3 1/4 cups all purpose flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon baking soda
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1/4 cup canola oil
- 2 large eggs
- 1 cup buttermilk or low-fat yogurt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- 1 1/4 cups fresh blueberries, frozen for 4 hours
Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
Beat butter in a mixing bowl until it is fluffy. Add 2 c. of the powdered sugar gradually, beating constantly. Slowly beat in lemon juice, lemon peel and vanilla. Slowly beat in the rest of the powdered sugar. If necessary, add a little more lemon juice if frosting is not spreadable. Use immediately.