Lemon Blueberry Cupcakes

A late-spring baby shower prompted the creation of these lemon blueberry cupcakes.  Not too sweet, with a super light frosting, and sparked throughout with bursting fresh blueberries, they pretty much scored a hit all around.

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Servings 20 servings
Prep Time 30 minutes
Cook Time 25 - 30 minutes
Passive Time 30 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 20 servings
Prep Time 30 minutes
Cook Time 25 - 30 minutes
Passive Time 30 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cupcakes
  1. Preheat oven to 350°F. Line 2 muffins tins with paper liners, equaling 20 serving total.
  2. In a large bowl, combine sugar and butter and cream until very light and fluffy, up to 10 minutes, scraping down the bowl frequently.
  3. While the butter and sugar creams, combine flour, baking powder, salt, and lemon zest in a large bowl. In a smaller bowl, whisk together sour cream, milk, lemon juice, and vanilla extract.
  4. Add eggs, one at a time, to the butter mixture, and mix until fully incorporated after each addition. Add 1/3 of the flour mixture and mix well. Add half of the milk mixture, mix well, and scrap down the sides and bottom of the bowl thoroughly. Continue to add the remaining flour and milk mixtures, alternating the additions each time and scraping down the sides and bottom of the bowl after each addition.
  5. Gently fold in the blueberries the portion the batter between the prepared muffin tins.
  6. Bake until a tester inserted into the center of the cupcakes comes out clean. Let cool thoroughly.
Blueberry Sauce (optional)
  1. In a small saucepan, combine the blueberries and sugar and place over medium-high heat. Let cook until the blueberries breakdown and the mixture begins to simmer. Let cool thoroughly then puree until smooth.
Frosting
  1. Beat together softened cream cheese and mascarpone until smooth. Add lemon curd and lemon juice and mix well.
  2. In a clean bowl, whip cream and powdered sugar to medium peaks.
  3. Fold 1/4 of the whipped cream into the cream cheese mixture to lighten. Gently fold the remaining whipped cream into the cream cheese mixture until just incorporated then add half of the blueberry sauce and fold together until streaks appear throughout. More blueberry sauce can be added, if desired.
  4. Frost the cooled cupcakes and top with extra blueberries, if desired. Store chilled until ready to serve.
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