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.
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*
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
Using a whisk and bowl, mix together the flour, sugar, baking soda, baking powder and salt.
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!)
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.