Nichole came to visit!! She used to live right down the street but then she moved far, far away to Arizona. We always have a great time when we are reunited and this trip was no different! Nichole celebrated her birthday while she was in town and we went to one of my favorite restaurants, Bogota, for a delicious dinner and wonderful drinks! After dinner, we came back to the apartment for dessert and our annual birthday dance party, true story.
Some friends are not huge chocolate lovers and Nichole is one of them. In the past I have made her unique desserts like pistachio-lime-zucchini cake which is much more delicious than it sounds! This year I sent her a link to my Pinterest page and told her to pick out a few things. I was not surprised at all when she included these lemon, blueberry cupcakes among her choices! And this, my friends, is a great choice!
The lemon cupcake is soft and moist and full of juicy blueberries. The frosting is very sweet but has the right balance of tartness and lemony goodness. The blueberry drizzle is a perfect and much needed topping to make this cupcakes marvelous! Its sweetness brings everything together and adds just the right finish. This is a messy cupcake you should eat on a plate, but embrace the mess, its all worth it!
Lemon Blueberry Cupcakes
Adapted from Cooking Classy
Yield – 12 cupcakes
1 cup sugar
1 1/2 teaspoons lemon zest (about 1 1/2 lemons)
1/4 cup unsalted butter, melted
2 tablespoons vegetable oil
1 teaspoon vanilla
1/4 cup non-fat Greek yogurt
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1 cup frozen blueberries
- Preheat the oven to 350 F.
- Zest the lemons and add to the sugar in the bowl of a stand mixer with a paddle attachment.
- With your fingers rub the sugar and lemon together for about 2 minutes to release the essential oils.
- Add in the butter and oil and mix until well combined.
- Beat in the egg and vanilla.
- Add in the yogurt. Scrape the bowl as needed.
- Sift together the flour, powder, and salt onto wax paper.
- Add the dry ingredients in 3 additions with 2 additions of buttermilk in between. Mix until just combined.
- Fold in the blueberries to combine.
- Use a standard size ice cream scoop to evenly distribute the batter between lined cupcake cups.
- Bake for 18-20 minutes until cooked all the way through. Cool completely on a wire rack.
2 tablespoons sugar
1 teaspoon corn starch
1/4 cup water
1 1/2 cups fresh blueberries
- Whisk together the sugar, corn starch, and water in a medium sauce pan.
- Add in the blueberries and stir to combine.
- Heat and bring the mixture to a boil and then cook for 5 minutes until the blueberries break down.
- Remove from the heat and use an immersion blender to blend the blueberries into a smooth sauce. Cover with plastic wrap and refrigerate until you’re ready to use.
1/2 cup unsalted butter, room temperature
4 cups powdered sugar
3 tablespoons heavy cream
2 tablespoons lemon juice
1/2 teaspoon lemon zest
small squirt of yellow food coloring