If you are like me and are hanging onto every ounce of summer, then you must make this light and refreshing summertime dessert – Lemon Blueberry Cupcakes!
For some, fall starts as soon as school supply displays pop up at the front of big box discount stores and yellow school buses start creeping into their neighborhood; which, in many parts of the country, starts today. For others, Labor Day weekend marks the unofficial end of summer. But if you live in the south, summer like temperatures can last well into November.
While I LOVE fall, right now I am soaking up as much summery things as possible! One last summer vacay is in the works and I still need more days in the pool (which is being hindered by an exhausting work schedule and literally dampened by TONS of ran!).
And while I love fall flavors (pumpkin, apple and even Brussels sprouts), I cannot get on board with sharing fall recipes in August! Summertime flavors and foods (HELLO s’mores and ice cream!!) are totally my jam and I am going to continue to stuff my face with as much summer foods as possible; well until the heirloom tomatoes, watermelon and local corn finally disappear from the market.
Blueberries and peaches have been the fruits that have filled my kitchen week after week all summer this year. I don’t know why, but I have not been able to get enough of these flavors! I have thrown blueberries and peaches into salads, topped my morning oatmeal and cold cereal with them and added them to my smoothies and fruit and yogurt parfaits. I have even added these fresh local flavors to some of my favorite savory dishes and of course desserts!
Today’s recipe for Lemon Blueberry Cupcakes is one that I have been making all summer. I first made these cupcakes for my friend’s all boy baby shower and they were such a hit that several of the guests asked me to email them the recipe. I then made them for a few dinner parties with friends and family and each time they received rave reviews!
This Lemon Blueberry Cupcakes is light and refreshing and pairs perfectly with the tart blueberry cream cheese frosting! The recipe does have a few steps, but the blueberry compote and frosting can be made a few days in advance and stored in the refrigerator. You could also substitute blueberry jam for the compote to save a step.
So let’s all slow down a bit and enjoy these last few blissful summer days… with some pool time and a cupcake or too! 🙂
- Lemon Cupcakes:
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup milk
- 2 lemons juiced and zested
- 4 egg whites room temperature
- 1 cup granulated sugar
- ½ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- -
- Blueberry Sauce:
- 1 cup fresh blueberries
- ½ cup granulated sugar
- 1 lemon juiced and zested
- -
- Blueberry Cream Cheese Frosting:
- 1 8 oz package cream cheese, room temperature
- ½ cup unsalted butter room temperature
- 4-5 tablespoons prepared blueberry sauce
- 3 cups powder sugar
- -
- Garnish:
- ½ cup fresh blueberries
- For Lemon Cupcakes: Preheat oven to 350 degrees F. Line a muffin pan with paper cupcake liners, set aside.
- In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.
- Pour milk into a liquid measuring cup or small bowl. Stir in lemon juice and zest. Set aside for 3-5 minutes to allow the milk to curdle slightly.
- In a large bowl, using a hand-held mixer or stand mixer with a whisk attachment, beat egg whites for 30 seconds, or until foamy. Continue beating and slowly pour in sugar, a little at a time. Beat for 3-4 minutes, or until egg whites are fluffy and soft peaks are formed.
- Slowly pour in oil, as the eggs are still beating on medium-high speed.
- Add vanilla and lower the speed to low. Alternating, add flour mixture and milk mixture in two parts; mixing just until combined. If needed, scrape the sides and bottom of the bowl and mix until combined.
- Using an ice cream scoop or large cookie scoop, divide the batter evenly among the prepared muffin pan, filling each cupcake cavity approximately 2/3 of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the muffin pan for 4-5 minutes before transferring them to a wire rack to cool completely before frosting.
- For Blueberry Sauce: In a small saucepan over medium heat, stir together blueberries, sugar, lemon juice and zest.
- Cover, leaving a crack for steam to escape, and cook, stirring often, for 15 minutes or until blueberry sauce is thickened.
- Allow blueberry sauce to cool completely then transfer to a blender. Blend on high until sauce is completely smooth.
- For Blueberry Cream Cheese Frosting: In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat together butter and cream cheese on medium-high speed, for 1-2 minutes, or until smooth and creamy.
- Slowly beat in powdered sugar and blueberry sauce, a little at a time. Continue mixing until powdered sugar and blueberry sauce is completely added and the frosting is smooth and fluffy. Add additional blueberry sauce or powdered sugar, if needed, to reach desired consistency.
- Frost cooled cupcakes with prepared frosting and garnish with 3-4 fresh blueberries.
Blueberry jam can be substituted for homemade blueberry sauce in frosting.
Recipe inspired by Will Cook For Smiles
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