What? It’s the seventh of July? oh right. I’m not so good at math. I also get really behind with life and post things that I should’ve posted a week ago presently. I don’t think that sentence made sense. Whatever, these cupcakes are fine any day in July, I just thought they were kind of cute for the fourth as a classy red white and blue combination. Red Velvet Cupcakes with white cream cheese frosting and Blueberry Buttercream topped Lemon Cupcakes. You’ll get the Red Velvet recipe later (with good reason…patience please), but I’ve been meaning to share this Lemon Blueberry one for my whole life. It’s that good.
Do you know what an explosion of refreshment tastes like? If you don’t, let me enlighten you. It tastes like lemons and blueberries and a healthy serving of butter (which, in fact, means the opposite of healthy).
Lemon Cupcakes with Blueberry Buttercream
Adapted from My Baking Addiction
-2 cups all purpose flour
-1/4 cup cornstarch
-1 Tbsp baking powder
-1/2 tsp salt
-1 1/4 cups buttermilk
-4 egg whites
-1 1/2 cups sugar
-zest of two lemons
-1 stick unsalted butter, softened
-2 tsp vanilla
Preheat to 350.
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt for a while.
In a separate bowl, beat the egg whites with a fork. Add in the buttermilk and continue to beat until combined.
Combine the sugar and lemon zest in the bowl of your mixer with your fingers until the sugar gets nice and fragrant and fresh.
Cream the butter and sugar until light and fluffy, 3-5 minutes.
Add in the vanilla extract and beat.
Slowly mix in 1/3 of the flour mixture, just until it disappears in the mix.
On the lowest speed, mix in half of the milk mixture just until combined. Repeat this process once more and then add the last 1/3 flour mixture.
Pour batter into 24 lined muffin cups, bake at 350 for18-22 minutes, just until a toothpick comes out clean. (these cupcakes turn from raw to overcooked very quickly, keep an eye on them after 15 minutes and check every minute)
-4 sticks unsalted butter, softened (yeah I know. You feel your arteries closing already. It’s totally worth it so don’t worry about it)
-2 lbs confectioners sugar, sifted
-pinch of salt
-1 1/2 tsp vanilla
-zest of 1/2 a lemon
-1/2 cup fresh blueberries, pureed with a dash of lemon juice in a foot processer.
-a little milk, if needed
Cream butter and confectioners until light and fluffy.
Add salt, vanilla, lemon zest, and blueberries. Beat until smooth and fluffy. Add milk if you want a thinner consistency, I didn’t need any.
Pipe frosting onto cooled cupcakes, store cupcakes in the fridge for up to three days. Serve at room temp
PS!!!!!!! If you want a lighter cupcake (I don’t mean for health reasons, but I guess that could work too, I just mean if you want an easier to swallow on a 90 degree 85% humidity summer day), stir some confectioners sugar with a teeny tiny bit of vanilla and water until it’s a smooth glaze, kind of half and half consistency, and spoon it over the cupcakes. Let them rest for an hour so the glaze can harden up. This is also a good alternative to having pure butter sitting on top of cupcakes in your hot car all day while you wait to bring them to someone… those will melt. These will not.
Oh yeah, I forgot. I also made these for the fourth…
Chocolate and Peanut butter deliciousness…because I can’t go a day without both of those things in my life, that recipe will come soon.