Ah, summer. Sweet, sweet summer. Warm weather, sunshine, flowers and beautiful produce – especially fruit. There are many delicious flavor combinations that come together just a bit more perfectly in the summer months with blueberries and lemons being one of my favorite.

Blueberries and lemons are great in drinks (both non-alcoholic and alcoholic), in breakfast foods (waffles, crepes, yogurt) and in desserts. Cakes, pies, puddings, cupcakes, tarts…lemons and blueberries are a winning pair. These Blueberry Lemonade cupcakes are no exception and are easy to whip up for a summer barbecue. And did I mention they taste like summer in dessert-form? Yeah, there’s that, too. 😉

I started by measuring out 12 ounces of fresh blueberries – it was tough to not snack on these beauties as I was preparing the other ingredients. Yum!

I lined two muffin pans with cupcake liners and preheated the oven to 375 degrees.
I combined  flour, salt and baking soda and set it aside, then I beat together the butter, lemon zest and sugar until light and fluffy. When I was first learning to bake, I read that if you add the lemon zest in with the creaming of the butter and sugar, more flavors will be released. I do this every time as opposed to adding the lemon zest in later on. I think it works!

After that mixture is light and fully, I added in vanilla extract then beat in the eggs one at a time. Next, I stirred in the lemon juice.

I alternated beating in the flour mixture with the yogurt and milk, mixing just until incorporated. At this point, the batter was ready for those plump blueberries so I quickly tossed them with the remaining ¼ cup of flour and then gently folded them into the batter. 

I spooned heaping tablespoons into cupcake liners, filling them about 3/4 of the way.

I baked the cupcakes for about 18 minutes – baking times will vary based on your oven, so keep an eye on them and check after about 12 minutes.

The cupcakes should cool  at least 10 minutes in the pan, then they can be turned out onto a wire rack to cool completely. 

As the cupcakes were cooling, I made the glaze. I could have made frosting for these cupcakes, but I think the glaze is just right – it’s simple, while adding a bit more punch of lemon. The glaze also lets the juicy texture of the berries really shine, where frosting might take over the show.

To prep the cupcakes for the glaze, I inserted a toothpick into each one a few times to make small holes (try not to make big ones that will take away from the aesthetic of the cupcakes.)

The glaze came together in a snap – I whisked together the remaining 2 Tb. of lemon juice and the powdered sugar.

I took a teaspoon and drizzled a little over the the tops of the cupcakes. The glaze slowly seeped into the cupcakes through the holes, making them extra soft and lemony.

I could eat these every day – I hope you enjoy them as much as I do!

Blueberry Lemonade Cupcakes

2014-05-31 10:29:49

Yields 24

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Prep Time

20 min

Cook Time

25 min

Total Time

45 min

Prep Time

20 min

Cook Time

25 min

Total Time

45 min

Ingredients

1. 2 sticks of butter, softened
2. 1 1/4 cups of sugar
3. 3 eggs
4. 2 Tb. lemon juice, divided
5. 1 tsp. vanilla extract
6. Zest of 2 lemon
7. 2 ½ cups all-purpose flour, divided
8. ½ tsp. baking soda
9. ½ tsp. salt
10. 1/2 cup plain or vanilla yogurt
11. 1/2 cup milk (I used almond milk)
12. 12 oz. fresh blueberries
13. 1 cup powdered sugar

Instructions

1. Preheat oven to 375 degrees F.
2. Line 2 muffin pans with cupcake liners
3. Mix together flour, salt and baking soda and set aside.
4. With an electric mixer, cream together the butter, lemon zest and sugar until light and fluffy.
5. Add in vanilla extract. Beat in the eggs one at a time, then stir in 2 Tb. lemon juice.
6. Alternate beating in the flour mixture with the yogurt and milk, mixing just until incorporated.
7. Toss the blueberries with the remaining ¼ cup of flour. Gently mix them into the batter.
8. Spoon heaping tablespoons into cupcake liners (this fills them about 3/4 of way)
9. Bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
11. Insert a toothpick into each cupcake a few times to make small holes (try not to make big ones that will take away from the aesthetic of the cupcakes.)
12. Whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle a little over the the tops of the cupcakes. The glaze will seep into the cake through the holes.
13. Enjoy!

By Victoria

https://myhomemadelife.net/

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