This started out as a vanilla cupcake recipe until one day my sweet mother in law asked me if I knew any blueberry cupcake recipes. She loves my baked goods and I didn't want to disappoint her so I added blueberries and substituted vanilla with lemon zest.
Time: 30 minutes
Serves: 12
Ingredients:
1 + 1/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temp
1/2 tsp vanilla (originally 1 tsp)
1/2 cup milk
1 packet of fresh blueberries
1/2 tsp lemon zest
Method:
Heat oven to 350F
Sift all dry ingredients together and leave aside
Beat butter and sugar until light and fluffy (around 3 minutes), scrape sides of bowls
On medium speed, add eggs 1 at a time, beating well until combined
Add vanilla and lemon zest and beat until combined
On low speed, add half the dry ingredients and beat until combined
Add milk and beat again
Add remaining dry ingredients and hand fold using a spatula until combined
Lastly, add the fresh blueberries
Bake for 15 - 20 minutes
I love topping this with buttercream. I use my basic buttercream recipe and add lemon zest and around a tbsp of blueberry jam to give it a pop of flavor and color
Ingredients:
1/2 cup softened butter
2 cups sifted powdered sugar
1 tbsp milk (or more for texture)
pinch of vanilla
1/2 tsp lemon zest
1 tbsp blueberry jam (Bonne Maman is my favorite)
Method:
Beat butter until soft and fluffy
Gradually add powdered sugar and beat until combined
Add milk, vanilla and zest and beat for several minutes until smooth
Hand mix the blueberry jam and decorate your cupcakes with this delicious and easy frosting
Bon apetit!
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