Thursday, July 28, 2011

Lemon Cupcakes with Blueberry Buttercream Frosting

I made these for a summer BBQ. I figured the fruit flavors would make for a light cupcake perfect for these hot temperatures. 

Taste: The cupcake had a perfect hint of lemon. The blueberry frosting didn't taste like blueberries at all. I even added almost double the blueberry puree. I wonder if there is blueberry extract I could have added? The frosting still tasted great though. 
Texture: Pretty dense cupcakes, but still moist. 
Would I make this again?: Yea, but I would try another fruit flavor icing. 
Lemon Cupcakes with Blueberry Buttercream Frosting
Found: Baking with Basil

Lemon Cupcakes
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
Grated zest of 3 lemons
2 Tbsp of fresh lemon juice
1 tsp. vanilla extract
1 cup buttermilk

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Blueberry Buttercream Frosting
1 cup (2 sticks) unsalted butter, softened
1/4 cup blueberry puree
2-3 tbsp blueberry juice (from puree)
1 tsp. vanilla extract
1 Tbsp. lemon zest
pinch of salt
5-6 cups confectioner’s sugar

With a mixer, cream the butter on medium speed until smooth.

Add blueberry puree, blueberry juice, vanilla, lemon zest and salt, and mix on medium-low until well-combined.

Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.

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