Tag Archives: cream cheese frosting

Blueberry Cupcakes with Lemon Cream Cheese Frosting

Classic flavor combination with the bonus of cream cheese frosting – this recipe is a winner! It’s also a bit involved, but well worth the effort.

Cupcake Ingredients
2 1/2 C flour
1 1/2 C sugar
3/4 tsp baking soda
1 3/4 tsp baking powder
1 tsp salt
1/2 C plain yogurt
1 C (2 sticks) unsalted butter, melted and cooled
1/4 C water
4 eggs at room temperature
1 C blueberry puree or syrup*

Frosting Ingredients
1 C unsalted butter (I prefer Crisco for frosting) at room temperature
4oz cream cheese at room temperature
3 1/2 C powdered sugar
1 1/2 Tbsp lemon zest
3-4 Tbsp fresh lemon juice

Cupcake Directions
Using a whisk and bowl, mix together the flour, sugar, baking soda, baking powder and salt.

Still using a whisk, stir in the yogurt, butter, water, and eggs. Try to get all the lumps out.

Add in the blueberry sauce (I substituted blueberry sauce for water, for a bit more flavor).

Bake at 350 until a toothpick inserted in the middle comes out clean. For cupcakes, about 12-14 minutes
(1/4 C of batter nicely fills a muffin cup about 2/3 full, and provides great consistency of sizing!)

Frosting Directions
Combine butter, cream cheese, lemon zest, and 2 C powdered sugar. Using an electric mixer, beat on low speed until incorporated.

Add in the remaining sugar and beat on medium speed about 2 minutes.

Add in lemon juice and beat on medium speed until light and fluffy, about 2 more minutes.

Generously frost your cupcakes, and enjoy!

*A note about blueberry sauce. If you have a food processor, you can use this to puree the blueberries and add into the recipe. I do not have a food processor, so I made blueberry sauce instead. Combine about 1 1/2 pints blueberries, a squeeze of lemon juice, and just enough water to cover the blueberries in a pan. Bring to a boil, then simmer for 15 minutes. Run through a fine mesh sieve, and voila! Blueberry sauce. I recommend using the leftovers on waffles or French toast.

This recipe adapted from “Cake Magic” cookbook.


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Red Velvet Cupcakes, variation 1

You really can’t go wrong with red velvet cupcakes. I’ve found that most recipes call for the same ingredients in slightly different quantities, and all of them end up as delicious pieces of heaven covered in cream cheese frosting – yum! This recipe adapted from Sprinkles.

Cupcake Ingredients
1 ½ C flour
3 Tbsp cocoa powder
1 tsp baking soda
1 tsp salt
2/3 C buttermilk, shaken
1 ¾ tsp white vinegar
1 tsp vanilla
1 oz red food coloring
1 ¼ C (10 Tbsp) unsalted butter, softened
1 ¼ C sugar
2 large eggs

Frosting Ingredients
1x 8 oz package cream cheese, softened
½ C (1 stick) unsalted butter, softened
1/8 tsp salt
3 ½ C powdered sugar
½ tsp vanilla

Cupcake Directions

Sift together the dry ingredients (flour, cocoa powder, baking soda, salt)

Combine wet ingredients (buttermilk, vinegar, vanilla, food coloring)

Cream together the butter and sugar until light and fluffy

Add in the eggs one at a time, mixing until just combined

Add in half the dry ingredients, then the buttermilk mixture, and the remaining dry ingredients. Mix until just blended

Divide the batter into your preferred baking pan, bake at 350 until a toothpick inserted in the middle comes out clean

Frosting Directions

Cream together the butter, cream cheese and salt until light and fluffy

Gradually mix in the powdered sugar

Add the vanilla and mix until just combined

Add milk if needed for desired texture

Slather on in heaping quantities, and enjoy!

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