Lemon Blueberry Cupcakes - Bestrecipe005

Ingredients

For the Lemon Blueberry Cupcakes:

  • 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • 3 tablespoons fresh lemon juice, divided
  • 3/4 cup fresh or frozen blueberries, if using frozen do not
    thaw first
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon lemon extract (optional, but really amps up the
    lemon flavor)
  • 1 large egg plus one egg yolk, at room temperature
  • 2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter, very soft
  • (1) 8 ounce block full-fat cream cheese, very soft
  • 4 cups confectioners’ sugar
  • 1 and 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract (optional, but really amps up the
    lemon flavor)
  • 1/2 teaspoon finely grated lemon zest

To Decorate:

  • 1 teaspoon freshly grated lemon zest, optional
  • 1/2 cup fresh blueberries, optional

Instructions

For the Lemon Blueberry Cupcakes:

  1. Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin
    with paper liners and set aside.
  2. In a medium bowl combine 1 and 3/4 cups of the flour, baking
    powder, baking soda, and salt; set aside. In a separate bowl combine the sour
    cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and
    set aside. Place blueberries in a small bowl; add remaining lemon juice and
    toss to coat the berries; add remaining flour and toss to coat the berries in
    the flour; set aside.
  3. In a large bowl using a handheld electric mixer, or in the
    bowl of a stand mixer fitted with the paddle attachment, beat the butter on
    medium speed until smooth and creamy, about 30 seconds. Add in the granulated
    sugar and lemon extract (if using) and beat until well combined. Add in the egg
    and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the
    flour mixture and mix until just combined (this should take about 5 seconds).
    Add 1/2 of the sour cream mixture and mix until just combined. Repeat with
    remaining flour and sour cream mix, being sure to mix on low until just
    combined. Using a rubber spatula, fold in the floured blueberries (and any
    excess flour in the bowl) and lemon zest.
  4. Spoon the batter into the prepared muffin cups, filling them
    3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in
    the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes
    before transferring them to a wire rack to cool completely. Once cupcakes are
    cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored
    in a freezer safe bag, for up to 2 months.

For the Lemon Cream Cheese Frosting:

  1. In a medium bowl using a handheld electric mixer, or in the
    bowl of a stand mixer fitted with the paddle attachment, beat the butter and
    cream cheese on medium-speed until smooth and creamy. Reduce the speed to low
    and gradually add in the powdered sugar and lemon juice, beating until light
    and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if
    using) and lemon zest; beat smooth. If the consistency appears too thick, add a
    teaspoon of milk or heavy cream, but only if necessary. The frosting should be
    creamy and spreadable, but also thick enough to hold its shape. Pipe or spread
    the frosting on top of each cooled cupcake.

To Decorate:

  1. Top each frosted cupcake with a pinch of lemon zest and
    extra blueberries, optional but pretty!



This Recipe adapted from this –>> SITE


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