LEMON BLUEBERRY CUPCAKES
My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.
Provided by Ashley Manila
Categories Dessert
Time 1h15m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
- In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
- Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.
- In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
- Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!
LEMON-GLAZED BLUEBERRY CUPCAKES
Glazing these blueberry cupcakes as they bake gives them an interesting crunch!
Provided by TerryWilson
Categories Desserts Cakes Cupcake Recipes
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
- Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth.
- Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour.
- Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups.
- Bake in the preheated oven until tops look dry, about 15 minutes.
- Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each.
- Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 28.3 g, Cholesterol 26.5 mg, Fat 4.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 140.7 mg, Sugar 18.8 g
LEMON-BLUEBERRY CUPCAKES
The combination of tart lemon and juicy blueberries make great cupcakes even better!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
- In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
- Bake 17 to 23 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries, the lemon peel and mint leaves. Store in airtight container at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 22 g, TransFat 0 g
LEMON BLUEBERRY CUPCAKES WITH A CITRUS GLAZE
This recipe comes from The Cupcake Diaries, a cookbook from the founders of the Georgetown Cupcake franchise and former stars of the hit TLC series DC Cupcakes.
Provided by Katherine Kallinis Berman
Categories HarperCollins Cupcake Lemon Juice Lemon Blueberry Summer Dessert Bake
Yield Makes 12 cupcakes
Number Of Ingredients 16
Steps:
- For the Cupcakes:
- Preheat the oven to 350ºF. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
- Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
- Combine the milk and vanilla extract in a large liquid measuring cup.
- In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, until it is light and fluffy.
- Add the eggs one at a time, mixing slowly after each addition.
- Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated.
- Add the lemon juice and lemon zest, and mix slowly.
- Using a spatula, gently fold the blueberries into the batter.
- Using a standard-size ice-cream scoop, scoop the batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (start checking at 15 minutes).
- Transfer the pan to a wire rack to cool completely.
- For the Citrus Glaze:
- Whisk together the confectioners' sugar, lemon zest, lemon juice, and vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.
- Pour glaze over each cupcake and enjoy!
More about "lemon blueberry cupcakes with a citrus glaze recipes"
LEMON BLUEBERRY CUPCAKES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (43)Category Cupcakes
LEMON BLUEBERRY CUPCAKES - CAKE ME HOME TONIGHT
From cakemehometonight.com
LEMON BLUEBERRY CUPCAKES | THE BEST CAKE RECIPES
From thebestcakerecipes.com
LEMON BLUEBERRY CUPCAKES - GARNISH & GLAZE
From garnishandglaze.com
EASY LEMON BLUEBERRY GLAZE RECIPE - JORDAN'S EASY ENTERTAINING
From jordanseasyentertaining.com
LEMON BLUEBERRY CUPCAKES WITH CREAM CHEESE FROSTING
From veenaazmanov.com
HOW TO MAKE THE BEST LEMON BLUEBERRY CUPCAKE RECIPE
From youtube.com
LEMON & BLUEBERRY CUPCAKES - THE BAKING EXPLORER
From thebakingexplorer.com
LEMON & BLUEBERRY CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
LEMON BLUEBERRY CUPCAKES - OH SWEET BASIL
From ohsweetbasil.com
LEMON BLUEBERRY CUPCAKES (+ LEMON FROSTING) - LIVE …
From livewellbakeoften.com
LEMON BLUEBERRY CUPCAKES - WAYS TO MY HEART
From waystomyheart.com
ZESTY DELIGHT: LEMON BLUEBERRY CUPCAKES - THE RECIPE BOX
From cookingrecipebox.com
LEMON BLUEBERRY CUPCAKES | THE RECIPE CRITIC
From therecipecritic.com
LEMON BLUEBERRY CUPCAKES WITH CREAM CHEESE FROSTING
From letseatcake.com
LEMON BLUEBERRY CUPCAKES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BLUEBERRY CRUMBLE BARS WITH LEMON GLAZE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
LEMON BLUEBERRY CUPCAKES | THE CAKE BLOG
From thecakeblog.com
LEMON BLUEBERRY CAKE WITH LEMON-ZEST GLAZE RECIPE - FOOD & WINE
From foodandwine.com
LEMON BLUEBERRY CUPCAKES - I HEART NAPTIME
From iheartnaptime.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love