Lemon Bluberry Cupcakes

I am having so much fun reading all of the cookie cutter guesses on the Giveaway post! Some are hilarious, and some of you got all of them. I am not sure the exact day I will choose a winner but I am thinking next Monday. I can't wait to see who wins!

If you haven't entered the giveaway go do it!

I made some yummy lemon blueberry cupcakes yesterday thanks to Pinterest, and I thought I would share the recipe!

Lemon Blueberry Cupcakes

Recipe from Annie's Eats

For the Cake:

3/4 Cup plus 2 tbs. all purpose flour, divided

3/4 Cup cake flour

1 1/2 tsp. baking powder

1/4 tsp. salt

8 tbs. unsalted butter, at room temperature

3/4 Cup plus 2 tbs. sugar

Zest of one lemon

2 large eggs at room temperature

1 tsp. vanilla extract

2 tbs. lemon juice

1/2 Cup plus 2 tbs. milk, room temperature

1 cup fresh blueberries

For the Frosting:

8 ounces cream cheese

5 tbs. unsalted butter at room temp.

3 Cups confectioners sugar, sifted

1 tbs. freshly squeezed lemon juice

Zest of one large lemon

Extra blueberries for garnish

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

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In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

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To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.

I also filled my cupcakes with lemon curd. SO good. These are perfect for a breakfast muffin if you leave off the icing.

And a picture of my sweeties......

This was as good as it got yesterday. :)

"A Happy Heart makes the face cheerful......"

Proverbs 15:13