I'm always trying to re-invent my easy peasy buttercream frosting recipe. Cupcakes can be so decadent but most people love the fun and bold things you can do with cakes. Since the holidays are over (finally!), I can now get back to experimenting with cupcake designs.
These I made several months ago but just getting around to upload the recipe. I'll get straight to the recipe since I know thats what you really want!
Lemon Blueberry-Zest Cupcakes
Cake mix
1 cup butter
1 3/4 cup sugar
zest of one lemon
3 eggs
1/2 teaspoon vanilla
3/4 cup buttermilk
3 cups fresh blueberries
2 1/2 cups flour
2 tsp baking powder
1 tsp salt
Frosting
2 sticks butter
1 tsp vanilla extract
3-4 cups confectioner's sugar
zest of 3 lemons
2 tsp lemon juice
1. Preheat oven to 350 degrees.
2. Combine wet ingredients of cake mix in one bowl, adding one egg at a time in and beating on medium speed in stand mixture. In a separate bowl, stir together dry ingredients and slowly and while blending to wet ingredients. Beat on medium for 2 minutes.
3. Gently fold in the blueberries to batter.
4. Add batter 2/3 full to each cupcake lined cupcake pan. Bake for 20-30 minutes until toothpick comes out clean in center.
5. Let cool completely on wire rack before frosting.
1. Place butter and vanilla extract in stand mixer and blend until well mixed together.
2. Add in zest of one lemon and lemon juice.
3. With mixer on med-low speed, slowly add in sugar 1 cup at a time, scraping sides as you go until you reach desired consistency.
4. Pipe onto cooled cupcakes.
5. Garnish top of cupcakes with lemon zest, granulated sugar and blueberries as pictured.
Enjoy!
