LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING
Provided by Food Network
Time 50m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
- Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
- For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
- Frost the cooled cupcakes with the cream cheese frosting.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
LEMON-BLUEBERRY CUPCAKES WITH CAKE MIX
Quick and easy way to get a lemon and blueberry fix. It's simple and only uses 8 ingredients, most of which I usually have on hand. It is a moist little cake that hits all the right taste buds!
Provided by Steph
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
- Mix blueberries and flour together in a bowl.
- Combine cake mix, water, lemon juice, oil, eggs, and lemon zest in another bowl; mix well. Fold in the floured blueberries until just incorporated. Divide batter evenly between the prepared cupcake tins.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool before frosting.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 19.1 g, Cholesterol 23.3 mg, Fat 5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 130.4 mg, Sugar 14 g
LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING
Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!
Provided by Kim
Categories Lemon Cupcakes
Time 4h25m
Yield 18
Number Of Ingredients 21
Steps:
- Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
- Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
- Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
- Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
- Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
- While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
- Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
- Frost cooled cupcakes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 62.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 10.1 g, Sodium 132.7 mg
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