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Lemon Cupcakes with Blueberry Buttercream

05/01/2012

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I made these cupcakes about a year ago. I totally forgot that I had not put them on the blog until the other day. Last spring is kind of a blur. We were so busy with packing and moving that any blogging I had to do got put on the back burner. When I came across these cupcake pics, I knew I had to get this up here. These are too good not to share!

 

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The first thing that you need is lemons. Zest goes in the cake and the buttercream, so get to zesting first.

 

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Buttermilk and the egg whites are whisked together in a bowl. Set aside until after the butter is creamed.

 

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Lemon zest is rubbed in with the sugar. The sugar and butter are whipped together until thick and creamy. Alternate mixing in the wet and dry until you have a thick, smooth cake batter.

 

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I used my big scooper to fill the cups. Next time I make these, I will add a tiny bit more than the one scoop—I thought some of the cakes could have been a bit bigger.  Once filled, into the oven they went.

 

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For the buttercream, the first thing ya need are blueberries. I used frozen blueberries that I had thawed and drained. Blend them until they are completely liquid.

 

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Have the butter and powdered sugar all mixed together. Add in the blueberry puree and lemon zest.

 

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When the buttercream  is all mixed, it is thick and creamy. It is a beautiful purple color and has a wonderfully blueberry flavor. Yum.

 

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Once the cupcakes have cooled, put a dollop of buttercream on top and enjoy! This a great cupcake and perfect for spring. The cake is light and paired with the buttercream, it is just delicious. I will definitely be making these again soon for the folks at work. Enjoy!!

 

Lemon Cupcakes with Blueberry Buttercream 

(recipe adapted from www.mybakingaddiction.com)

Ingredients

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

 

Blueberry Buttercream

4 sticks unsalted butter, softened
2 pounds confectioners’ sugar, sifted
pinch of fine grain sea salt
2 teaspoons vanilla extract
zest of one lemon
½ cup fresh blueberries, pureed with 1 tablespoon fresh lemon juice
1-3 tablespoons very cold milk (add until you reach desired consistency)

 

Directions

For the Cake

Getting Ready: Center a rack in the oven to 350 degrees F. Line cupcake tins with paper liners. Makes 24 cupcakes.

1. In a large bowl, sift together the flour, baking powder and salt.

2. In a medium bowl, whisk together the milk and egg whites.

3. Place the sugar and lemon zest in the bowl of your mixer or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

Beat in the extracts, then add one third of the flour mixture, still beating on medium speed.

Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.

Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.

Using a large scoop (about 3 tablespoons), distribute the batter between 24 muffin wells, filling each well 2/3 full.

4. Bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack.

 

For the Blueberry Buttercream

1. In a large mixing bowl, cream butter until fluffy. Slowly add in sifted confectioner’s sugar, and continue creaming until well blended.

2. Add salt, vanilla, lemon zest and blueberry puree and mix until well combined. If buttercream is too thick, slowly drizzle in milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy. Pipe on the cupcakes and enjoy!

 

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Meg

 

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2 Comments leave one →
  1. Amanda permalink
    05/03/2012 1:04 pm

    i am so excited to try this blueberry buttercream! yum! does it have to refrigerated??

    • 05/05/2012 1:22 pm

      I refrigerate mine if I am not using it the same day. I would say that it doesn’t need to be in the fridge if you are using it right away…you could even sub water for the milk in the frosting. Thanks for stopping by!! 🙂

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