Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

Yield: 15 regular size cupcakes  or 48 mini cupcakes      

Recipe adapted from   http://bakerbynature.com/lemon-blueberry-cupcakes/

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.

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 frozen do not thaw 1^st

1/2 cup (1 stick) unsalted butter, at room temperature                         3/4 cup granulated sugar

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, really amps up the lemon flavor)

1/2 teaspoon finely grated lemon zest                                                        

For the Top

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

Instructions

For the Lemon Blueberry Cupcakes:

Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.

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.

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. **If making mini cupcakes, don’t fold the blueberries into the batter.

Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full.

**If making mini cupcakes, put a little batter on thebottom of the cupcake liner, drop in 2 blueberries, then cover with batter.  Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean.

** For mini cupcakes bake 11-15 minutes.

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:

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:

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

Tips and Tricks for Success:

Before you begin assembling the batter for your lemon blueberry cupcakes, it’s very important all of your liquid ingredients have been brought to room temperature. For this recipe, this means the sour cream, milk, butter, and eggs. I find in these warmer months this takes about 30 minutes, but times will vary depending on your climate.

I list lemon extract as an optional ingredient. If you prefer cupcakes that have a light lemon flavor, I do not think it’s an essential ingredient. If you prefer a very lemony cupcake, I highly suggest adding the extract to both the lemon blueberry cupcake batter as well as the frosting. I love Watkins pure lemon extract because it’s 100% natural, doesn’t contain any artificial flavors, colors, or additives, and just tastes like pure lemon. Btw, I’m not getting paid a cent to say any of that; I just really love their lemon extract!

Lightly scoop and level your flour. Packed flour will lead to dry, dense cupcakes.

Fresh or frozen blueberries may be used in the batter. If you’re using frozen, do not thaw them first. Frozen blueberries will likely make the cupcakes a little more purple than fresh, but both taste equally delicious.

I do not recommend adding more blueberries than called for to the batter. Adding too many berries will weigh down the cupcakes as they bake, causing them to sink the middle and bake unevenly. You can add plenty of extra blueberries on top of the frosting 😉

Speaking of the frosting, you’ll want to make sure your butter and cream cheese are very soft before beginning. I suggest getting them a little softer than room temperature; this ensures they beat smooth and no clumps are left behind.

Keep an eye on your cupcakes as they bake. My cupcakes took exactly 20 minutes, but yours may be done as early as 16, depending on how your oven runs. You’ll know they’re done when a toothpick inserted in the center comes out clean, or with just a few moist crumbs attached.

As always, you’ll want to make sure the cupcakes are completely cooled before frosting them. I used a Wilton Extra Large Round Tip to frost my cupcakes, but any tip – or even just a knife – will do.

If you’d like your cupcakes to look exactly like the ones in these photos, simply top them with fresh blueberries (I find the smaller ones look better and don’t weigh down the frosting too much) and fresh lemon zest (I like to grate it onto a large plate and let it dry just a few seconds before sprinkling it).

 

Pancetta Cups with Goat Cheese and Apples

Pancetta Cups with Goat Cheese and apples

makes 16 cups

16 thin slices (about 1/2 pound) of pancetta (not paper thin)

1 large or 2 small apples peeled, cored and small diced 

1 Tablespoon lemon juice

4 ounces mild goat cheese, honey-variety

1 Tablespoon half-and-half

1 Tablespoon fresh thyme leaves

Snuggly fit the slices of pancetta into the wells of a mini-muffin pan.  To help keep their shape while baking, ball up a small piece of aluminum foil and place into a pancetta cup.  Repeat with the remaining cups.  Place the pan into a cold oven and close the door.  Turn the oven to 400º F and bake for 15-20 minutes or until the pancetta is browned and crisp.  Carefully remove the cups, discarding the foil ball, and place them on a paper towel-lined rack to cool.  The cups will continue to crisp as they cool.

Meanwhile, toss the apples with the lemon juice in a medium bowl; set aside.  In a separate bowl, stir together the goat cheese and half-and-half.

Transfer the pancetta cups to a serving plate.  FIll each cup with dollops of the cheese mixture, then top with tiny diced apple mixture.  Sprinkle with the thyme leaves. Optional - drizzle with honey.  Serve immediately.  Enjoy!