LEMON BLUEBERRY CUPCAKES WITH A CITRUS GLAZE

Lemon Blueberry Cupcakes with a Citrus Glaze image

This recipe comes from The Cupcake Diaries, a cookbook from the founders of the Georgetown Cupcake franchise and former stars of the hit TLC series DC Cupcakes.

Provided by Katherine Kallinis Berman

Categories HarperCollins Cupcake Lemon Juice Lemon Blueberry Summer Dessert Bake

Yield Makes 12 cupcakes

Number Of Ingredients 16

Previous Next

Ingredients

For the Cupcakes:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole milk, at room temperature
2 1/4 teaspoons pure vanilla extract
8 tablespoons unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
Juice and zest from 2 lemons
1/2 cup fresh blueberries (or frozen if you can't find fresh)
For the Citrus Glaze:
1 1/4 cups confectioners' sugar, sifted
1/2 teaspoon lemon zest
3 tablespoons freshly squeezed lemon juice
1/4 teaspoon vanilla extract

Steps:

For the Cupcakes:
Preheat the oven to 350ºF. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
Combine the milk and vanilla extract in a large liquid measuring cup.
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, until it is light and fluffy.
Add the eggs one at a time, mixing slowly after each addition.
Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated.
Add the lemon juice and lemon zest, and mix slowly.
Using a spatula, gently fold the blueberries into the batter.
Using a standard-size ice-cream scoop, scoop the batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (start checking at 15 minutes).
Transfer the pan to a wire rack to cool completely.
For the Citrus Glaze:
Whisk together the confectioners' sugar, lemon zest, lemon juice, and vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.
Pour glaze over each cupcake and enjoy!

*** Explore more Lemon Blueberry Cupcakes With A Citrus Glaze Recipes »

Comment
Leave a comment

Robin Mathew

[email protected]

These cupcakes were a bit too sweet for my taste, but I'm sure others would enjoy them.

Lucy Kwaw

[email protected]

I love the combination of lemon and blueberry in these cupcakes. They're the perfect balance of sweet and tart.

lungile mathenjwa

[email protected]

These cupcakes were the perfect treat for my summer party. They were light and refreshing, and the citrus glaze was the perfect finishing touch.

Evelyn Onojasun

[email protected]

The cupcakes were a bit too crumbly for my taste, but the glaze helped to hold them together.

Robert Kroiss

[email protected]

I've never made cupcakes before, but these were so easy to make and they turned out perfect. I'll definitely be making them again.

DeliaRosie'sworld

[email protected]

These cupcakes were delicious! The lemon and blueberry flavors were a perfect combination.

Hamza Awan

[email protected]

I made these cupcakes for my daughter's birthday party and they were a huge hit! They were so easy to make and they looked so festive.

APOSTLE TEBERAH MBEDZI

[email protected]

The cupcakes were a bit dry, but the glaze helped to make them more moist.

Hana Abtemariam

[email protected]

I'm not a big fan of lemon desserts, but these cupcakes were surprisingly good. The glaze was the perfect balance of sweet and tart.

Goutam Mondol

[email protected]

These cupcakes were so easy to make and they turned out so cute! I can't wait to make them again.

APURBO BORMON

[email protected]

I used fresh blueberries and they really made the cupcakes pop. I also added a bit of lemon zest to the batter for extra flavor.

Augustine C Nkole

[email protected]

The cupcakes were a bit too sweet for my taste, but the glaze was amazing.

Yogesh Yogesh

[email protected]

I've made these cupcakes several times now and they always turn out great. The recipe is easy to follow and the cupcakes are always moist and delicious.