Hey there! I'm feeling cupcakes today. The sad thing? I don't have any. I made these a couple weeks ago... and they were gone nearly the same day! :) They were wonderful.
Lemon Blueberry Cupcakes
Ingredients:
For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish
Directions:
Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries.
Chocolate Chip PB Cookie Dough Cupcakes
For Cupcakes:
3 1/4 cups cake flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1 tablespoon vanilla
1 cup plus 2 tablespoons milk
3/4 cups plus 2 tablespoons (1 3/4 sticks) butter, softened
1 3/4 cups sugar
5 large egg whites, room temperature
2 cups mini semi-sweet chocolate chips
Pre-made PB chocolate chip cookie dough (from refrig. section in the store)
For Frosting:
3 cups powdered sugar
16 ounces cream cheese, room temperature
1 cup (2 sticks) butter, softened
1 cup chocolate peanut butter (I used Peanut Butter & Co Dark Chocolate Dreams- see below, found at Wal-Mart)
Make the Cupcakes:
Preheat oven to 350 degrees. Line a muffin tin with paper liners. Combine 3 1/4 cups of cake flour, baking powder and salt in a large bowl and set aside. Stir the vanilla into the milk.
In the bowl of an electric mixer, cream butter on medium high speed until smooth. Add the sugar and beat until light and fluffy. With mixer on low, add the flour mixture in three additions, alternating with the milk mixture. Beat until just combined after each flour or milk addition.
Whisk the egg whites until stiff peaks form. Fold gently into the batter. Coat chocolate chips in remaining 1 tablespoon of flour and fold into batter. Divide batter among muffin cups, filling each 2/3 full. Place a cookie dough ball in the center of each cupcake (see below). Bake cupcakes for 18-22 minutes. Let cool in tins on wire racks.
Make the Frosting:
In the bowl of an electric mixer, combine powdered sugar, cream cheese, butter, and chocolate peanut butter and beat mixture until smooth. Spread frosting over top of cooled cupcakes, topping with additional chocolate chips if desired.
HOKEY TOOTS-- DO YOU SEE THAT?!?! That is pure indulgence- HEAVEN! :) Yum.
