Tag Archives: lemon

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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Strawberry Lemonade Cake

A summertime staple, now in delicious, baked-good form!

4 large eggs
1 ½ C sugar
¾ C oil
¾ C milk
½ C lemon juice (about 2 large lemons)
½ C strawberry puree
1 tsp vanilla
1 Tbsp lemon zest
2 ¼ C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Frosting Ingredients
2 C heavy whipping cream
¼ C sugar
Strawberry puree, lemon zest, or lemon extract as desired


Combine eggs and sugar. Mix on high until volume has increased and liquid is thick.

Gradually add in olive oil. Add in remaining liquid ingredients (milk, lemon juice, strawberry puree, vanilla extract), and lemon zest. Mix until smooth.

Use a spatula to gently mix in dry ingredients (flour, baking powder, baking soda, salt).

Divide batter evenly into desired cake pans.

Bake at 350 until a toothpick inserted in the middle comes out clean (varies by size of pan).

Whisk heavy whipping cream and sugar until stiff peaks form. For extra taste, add in strawberry puree or lemon zest or extract.

For layered cakes, alternate layers of cake, whipped topping, and sliced strawberries for extra flair. Garnish with strawberries if desired.


(recipe adapted from here)

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