BLUEBERRY LEMON CUPCAKES
This is a great, versatile recipe. Try subbing the lemon for lime and the blueberries for strawberries... or orange and raspberry... or any other combination you can think of! I like to frost with a simple vanilla buttercream, but a fruit-flavored icing (with lemon extract instead of vanilla, for example) would probably be great, too!
Provided by SAHS7930
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F. Blend the butter substitute, sugar, and applesauce together until creamy.
- Mix the flour, baking soda, and salt together in a separate bowl. Add dry mixture to the butter mixture, a little at a time, alternating with the soy milk.
- Add the lemon zest and lemon juice. Add blueberries and hand stir until evenly distributed through the batter.
- Fill lined or greased cupcake tins 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING
Provided by Food Network
Time 50m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
- Mix the flour, soda 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 sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
- For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
- Frost the cooled cupcakes with the cream cheese frosting.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
BLUEBERRY CUPCAKES
Yummy Yum Yum
Provided by chizylass
Time 30m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/355F/Gas 4. Beat the butter and sugar together in a bowl, until pale and fluffy.Dredge the blueberries in the flour, then remove and set aside.
- Add the flour and almonds to the butter mixture and mix well. Add the rose water and the blueberries and mix in. Gently fold in the egg whites.
- Line a muffin tin with cupcake cases. Spoon the cake mixture into the cupcake cases. Transfer to the oven to bake for 12-15 minutes, or until risen and golden-brown. Remove from the oven and leave to cool on a wire rack.
- For the icing, place the icing sugar, food colouring, lemon juice, water and rosewater into a clean bowl and mix to completely combine.Spread the icing onto the cooled cupcakes. (Use a hot knife to make the surface smooth).
- To serve, decorate the cupcakes with rose-shaped sweets or fresh rose petals and serve.
LEMON-BLUEBERRY CUPCAKES
The combination of tart lemon and juicy blueberries make great cupcakes even better!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
- In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
- Bake 17 to 23 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries, the lemon peel and mint leaves. Store in airtight container at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 22 g, TransFat 0 g
BLUEBERRY CAKE/CUPCAKES
Make and share this Blueberry Cake/Cupcakes recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cream together butter and sugar,add eggs one at a time, add vanilla.
- In an other bowl sift dry ingredients, Stir some of the flour mixture into the butter mixture, then stir in some of the milk, alternating flour and milk until everthing is combined - without overmixing.
- Fold in blueberries gently.
- Pour into greased & floured baking pan and bake at 350 for 25 minutes for muffins or 45-50 minutes for a loaf, dusting top with a little additional sugar before baking.
Nutrition Facts : Calories 391.9, Fat 13.7, SaturatedFat 8.1, Cholesterol 79.1, Sodium 588, Carbohydrate 62.7, Fiber 1.9, Sugar 36, Protein 5.8
BLUEBERRY CUPCAKES
These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h25m
Yield Makes 12 cupcakes
Number Of Ingredients 18
Steps:
- Make the topping: Mix together granulated and brown sugars and cinnamon.
- Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
- Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
- Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.
MISSY'S LEMON AND BLUEBERRY CUPCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
- Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
- For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.
LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING
Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!
Provided by Kim
Categories Lemon Cupcakes
Time 4h25m
Yield 18
Number Of Ingredients 21
Steps:
- Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
- Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
- Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
- Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
- Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
- While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
- Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
- Frost cooled cupcakes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 62.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 10.1 g, Sodium 132.7 mg
LEMON-BLUEBERRY CUPCAKES
An easy recipe which starts out with a cake mix. Everyone will think you spent hours making these cupcakes!
Provided by Yoly
Categories Lemon Cupcakes
Time 1h5m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Prepare cupcakes: Set aside 1 tablespoon cake mix. Place remaining cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; beat with an electric mixer for 3 minutes.
- Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter.
- Fill the prepared liners 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Set on a wire rack and let cool completely, about 30 minutes.
- While the cupcakes are cooling, prepare frosting: Whip butter and lemon zest with an electric mixer until well combined. Add powdered sugar, lemon juice, cream, and lemon extract; whip until fluffy, 4 to 5 minutes.
- Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 36.7 g, Cholesterol 54 mg, Fat 13.1 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 7.3 g, Sodium 212.5 mg
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4.9/5 (43)Category DessertCuisine CupcakesTotal Time 1 hr 15 mins
- 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.
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- In a medium size mixing bowl sift all-purpose flour, baking powder, baking soda, and salt together. Set aside.
- In another large mixing bowl whisk together softened butter and granulated sugar (you can use a mixer or a whisk). Add eggs, sour cream, milk, and vanilla extract, and lemon zest, whisking constantly in between.
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- Preheat your oven to 180C/160CFan and line a 12 hole muffin tray with large cupcake cases or put 12 Iced Jems baking cups onto a flat tray!
- Whilst the cupcakes are baking add the blueberries, lemon juice and caster sugar to a small pan and heat on a low heat, mashing the blueberries with a fork whilst it heats.
- Beat the room temperature unsalted butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!
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- Preheat the oven to 350F. Prepare the baking pans - line 12 regular cupcake tins or 48 mini cupcake tins.
- Place the softened butter and sugar into a mixer bowl and whisk on medium to high speed until light and fluffy, about 4 minutes. Add the eggs and whisk for another 2 to 3 minutes, until well combined. Combine flour and baking powder in a separate mixing bowl. Add approximately half of the milk and flour in the cake batter and mix using whisk attachment. Add remaining milk and flour by hand, folding in carefully to avoid over-mixing. Add the blueberries, the lemon zest and lemon juice and stir in just until combined.
- Fill each cupcake about three-quarters of the way full. Bake in preheated oven until tops are golden brown and toothpick comes out clean, about 23 to 26 minutes. Remove the cupcakes from pan and let cool completely on a wire rack before frosting.
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- In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream. lemon zest, and lemon juice and beat until smooth. Fold in blueberries.
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- In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
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- Preheat oven to 350°F. Line two standard 12-count muffin pans (or one 24-count muffin pan) with 14 cupcake liners and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and lemon extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
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