DELICIOUS LEMON BLUEBERRY CUPCAKES
Ingredients
1 1/2 tsp baking powder
1 1/2 cups all-purpose flour
0.25 cup butter , melted
0.5 tsp salt
1 cup granulated sugar
2.5 Tbsp vegetable oil
1 tsp vanilla extract
1 large egg
0.25 cup sour cream
1 1/2 tsp lemon zest
1 cup frozen blueberries
0.75 cup buttermilk
Blueberry Sauce
1 tsp cornstarch
2 Tbsp granulated sugar
1/4 cup water
1 1/2 cups fresh or frozen blueberries
Lemon Buttercream Frosting
4.5 cups powdered sugar
0.5 cup butter
2 Tbsp fresh lemon juice
2 - 3 Tbsp heavy cream
0.5 tsp lemon zest
Instructions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour,
baking powder and salt, set aside. In a large mixing bowl, using an
electric mixer, blend together melted butter, vegetable oil and
granulated sugar until well blended, about 30 seconds. Stir in egg,
vanilla and lemon zest. Blend in sour cream. Add in flour mixture
alternating with buttermilk in two alternate batches, blending until
combine after each addition. Fold in frozen blueberries. Divide mixture
evenly among 12 paper lined muffin cups, filling each one about 3/4
full. Bake cupcakes 20 - 25 minutes until toothpick inserted in center
comes out clean. Allow to cool completely then frost cupcakes with
Lemon Buttercream Frosting and drizzle with chilled blueberry sauce.
For best results, serve immediately after drizzling with blueberry
sauce. Store in an airtight container.
Lemon Buttercream Frosting
Combine all ingredients in a large mixing bowl, using an electric mixer
blend together until smooth and fluffy about 1-2 minutes. Tint with
yellow food coloring if desired.
Note: if you don't want the piled high style of frosting (if you don't like
a lot of frosting) then half a batch would be enough. Personally I don't
normally like a lot of frosting but this frosting is so good that I liked
the piled high style for these, plus it made for prettier piping with the
blueberry sauce =).
Blueberry Sauce
In a medium saucepan, whisk together sugar and cornstarch. Mix in
blueberries and water. Bring mixture to a gentle boil over medium
heat, stirring frequently. Once mixture reaches a boil, reduce heat and
simmer 3 minutes, stirring frequently. Pour mixture into a blender or
food processor and blend until smooth (I blended about 30 seconds
on low speed in the blender). Cool mixture completely in the
refrigerator or freezer before drizzling over cupcakes.
Note: I made this recipe to be more than enough sauce for drizzling
the cupcakes. I liked it so much that I piped some of the sauce over
the top then I served the cupcake with additional blueberry sauce. I
loved it just that much =), but if you don't want that much blueberry
sauce then half of the batch listed would be enough. You could
always make the full batch and if you have left over you could use it
for pancakes, smoothies or drizzle it over your favorite Greek yogurt
(or just eat it by the spoonful its basically just pureed blueberries,
yum).
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