Global Veg » A Culinary Journal

Lemon Cupcakes with Blueberry Cream Cheese Frosting

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While having lunch today we were discussing what colors are the most visually appealing to eat.

A lot of colors were thrown out, but in the end we all agreed on purple.

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Purple fruits and vegetables are amazing to look at and also supposed to be very healthy. They get their color from a high concentration of “anthocyanins,” which are full of antioxidants.

You will be seeing a lot of the color purple coming up on my blog.

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Today’s post features blueberries. Even though they have “blue” in their name, I think blueberries really have more of deep purple color when blended or cooked.

Lemon Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons unsalted butter (1 stick butter) softened (put on your counter for a couple of hours before using)

1 cup sugar

2 large eggs

1 cup milk

2 teaspoons lemon extract

1/2 teaspoon vanilla bean paste or extract

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This is a pretty standard cupcake recipe that I have been making for years.  The only thing I change every time I make it is the flavorings. If I want just a vanilla flavor, I increase the quantity of vanilla extract. Sometimes I substitute the lemon extract for orange extract and add chocolate chips. It’s a really flexible and easy base for any cupcake you can imagine. I usually get about 18 cupcakes from this recipe.

Here’s how to do it.

1. Preheat the oven to 350° F.

2. Whisk the dry ingredients (all-purpose flour, baking powder, salt) together and set aside.

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3. Add the butter to your stand mixer and beat for a few minutes. Add the sugar and continue beating.

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4. Add the eggs, one by one, beating well after each.

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5. Add the dry ingredients in 3 batches alternating with the milk each time. Beat for a few minutes until everything is incorporated.

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6. Add the extracts and beat well.

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7. Put the batter in the prepared cupcake pans.

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8. Bake for about 15-20 minutes, until a toothpick inserted in the center comes out clean.

9. Remove from the oven and put on a cooling rack to cool. Set aside for at least an hour to cool.  Prepare the frosting while you wait.

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Blueberry Cream Cheese Icing

8 ounces cream cheese

2 tablespoons unsalted butter

2 1/2 cups powdered sugar

1.2 ounces freeze-dried blueberries

1/2 teaspoon vanilla extract

I wanted the icing to be a vibrant purple, but wasn’t sure that fresh blueberries could do it. So, after a search on the web, I decided to try freeze-dried blueberries (credit to Week of Menus).

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Before starting, I finely dry ground the freeze-dried blueberries.

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In your stand mixer, using the wire whisk attachment, whip together the cream cheese and butter.

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Add the sugar, blueberry powder and vanilla extract and whip until well blended.

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Once the cupcakes are completely cool, frost.

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