Lemon Blueberry Cupcakes

I don't know about you, but I am so ready for spring and everything it has to offer...warm weather, grilling out, floral dresses, flip flops, baseball games, spring veggies, and eating dinner on the back deck. 

These cupcakes are just what you need for those spring days...they're like a burst of spring time yummyiness in your mouth!

I know I've made some pretty delicious desserts, but I'm pretty sure this one jumped to the top of my list after the first bite.

The sweet and moist lemony cake is super light and airy with soft and gooey blueberries scattered throughout. Then, it's topped with a rich and smooth cream cheese frosting with a hint of lemon zest. This is seriously one of the best combos ever.

Make them. You will not be disappointed! :)

Lemon Blueberry Cupcakes

Recipe adapted from Food Network

Ingredients:

for the cupcakes: 

3 cups all-purpose flour, plus 2 tablespoons, divided

1 tablespoon baking powder
1/2 teaspoon salt 

2 sticks unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature 

zest of 3 lemons, plus 2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk*
2 cups fresh blueberries, plus more for garnish

for the frosting:
1 stick of unsalted butter, room temperature
4 oz cream cheese, softened
4-5 cups of powdered sugar
zest of one lemon
1-2 tablespoons lemon juice

Directions:

for the cupcakes:

Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, baking powder, and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the buttermilk, ending with dry mixture.

 

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the batter. Divide the batter evenly between the prepared liners, filling each about 2/3 full. Bake 16-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

*If you don't have buttermilk on hand, just combine 1 cup of milk with 1 tablespoon of white vinegar. Let it sit for about 5 minutes before using. 

for the frosting:

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Blueberry Coffee Cake

Cake for breakfast?? Don't mind if I do! This blueberry coffee cake is lightly sweetened and  full of blueberries. It's partially made with whole wheat flour to give it a healthy spin. There's only 2 tablespoons of butter and the moisture comes from yogurt instead of sour cream...so good for you! So I guess I shouldn't feel that bad eating it first thing in the morning!

Blueberry Coffee Cake

Recipe adapted from Food Network

Ingredients:

2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
1 cup fresh blueberries

Directions:

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

In a large bowl, beat the brown sugar, butter and oil until fluffy. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
In a separate bowl, whisk together the all-purpose and whole-wheat flours, the baking soda and salt. Add the flour mixture to the wet mixture, in 2 batches, stirring until just combined. (do not overmix or your coffee cake will be tough)
In a separate small bowl, stir together the granulated sugar and cinnamon.
Spread half of the batter into the prepared pan. Sprinkle half of the sugar mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining sugar mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and cut the cake into 2-inch squares.