since my friend jenn LOVES cakes, we decided to have a baking day dedicated to baking lemon blueberry cupcakes!! this was the most strenuous and messy experience i have ever had baking, but it made it all the more fun! i wish i took pictures of the frosting exploding everywhere, to the floor, cabinets, and all over jenn’s jeans LOL it was CRAYY. we used a recipe from There Goes the Cupcake and i would definitely make it again!! the frosting was SERIOUSLY FTW because i would put it on any and everything and would eat it!! it was THAT good. not too sweet yet flavorful and a little tarty! here is the recipe with a couple changes:
2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract (i couldn’t find this so i used a lil’ bit of lemon juice)
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups white sugar
4 large eggs
Preheat oven to 350°F. Prepare muffin tin with cupcake papers. Sift flour, baking powder and salt into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream the butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among cupcake cups.
Bake cakes until toothpick inserted into center of a couple cupcakes comes out clean, about 20 minutes. Cool in pans on racks for about 10 minutes, then put onto racks until completely cool. Makes 24-26 cupcakes.
1/2 cup unsalted butter
1/2 cup lemon juice
zest of one large lemon ( I used 2)
3/4 cup granulated sugar
1 teaspoon cornstarch
pinch of salt
6 large egg yolks
Melt the butter in a medium sauce pan over medium-low heat. Remove from heat and add the lemon juice and zest.
Mix together the sugar, salt and cornstarch and add it to the pan. Whisk in the egg yolks until smooth and return to heat. Cook over medium-low heat for roughly 10 minutes until the mixture has thickened and coats the back of a spoon. Do not allow the mixture to boil (otherwise you will have egg chunks)!
Once thickened, strain the mixture though a fine mesh strainer into a large bowl. Allow to chill in the refrigerator completely before using. (or freezer for ASAP chilling)!
Lemon Mascarpone Cream Frosting (WINNER!!)
1 pound (16oz) mascarpone cheese
2/3 cup lemon curd
2 cups heavy cream
Beat the sugar and cream to soft peaks in your mixer.
Combine the mascarpone and lemon curd in a separate bowl and mix. Add the cream to the mascarpone mixture. Gently fold to combine, take your time and be gentle. If the mixture is overworked it can separate or look grainy. To fix this add several tablespoons of heavy cream and mix with the spatula until smooth again.
Assembly: First measure out the 2/3 cup of lemon curd for the frosting and set aside. After the cupcakes are finished cooling, cut a cone shape out of the middle and remove the tops and put a tablespoon or so of lemon curd in the whole. Then place the tops back on (you may have to trim the cone a bit to get it to fit). LATHER ON THE FROSTING!! YEEEE!
cupcake filled with lemon curd and topped with it’s core back on
i know i know… it may look unappetizing, especially because we cut the cupcake open right after we baked it, but it was seriously TASTY! mmm flavors be POPPIN!
hope you enjoy,