Lemon Cupcakes with Blueberry Frosting

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I am being compensated by The US Highbush Blueberry Council  for my participation in this campaign as I am part of the Mom It Forward Blogger Network.Lemon Cupcakes With Blueberry Cream Cheese Frosting1

We are big on blueberries around here!  Dean loves them so much he could eat them at every meal!  Some days he does lol.  It is important that I always have blueberries on hand and that is why I love having frozen Highbush Blueberries in my freezer at all times.

They are perfect for popping into smoothies, baking into fabulous muffins, adding to fluffy pancakes or just for snacking.

We love blueberries not only because they are delicious but because they are so healthy.  Did you know blueberries are high in Vitamin C, which promotes a healthy immune system, and manganese, which plays an important role in bone development?  Those are things I love to hear especially about something we already eat so much of.

Everyone had a sweet tooth the other day and I decided to make cupcakes and what better way to top them than with a heavenly cream cheese frosting infused with the tang of blueberries which gave my cupcakes the perfect purple blue hue.Lemon Cupcakes with Blueberry Cream Cheese Frosting

These cupcakes were the perfect little sweet bite and satisfied everyone’s sweet craving.  Lemon and blueberry is a classic combination that really shines through in these cupcakes.

Having some frozen Highbush Blueberries in my freezer made making these cupcakes a snap!  So pull out your mixer, grab some blueberries and get baking!

Lemon Cupcakes with Blueberry Frosting

Ingredients

  • Lemon Cupcakes
  • 1 1/2 cups granulated sugar
  • 1 stick, 1/2 cup unsalted butter
  • 4 egg whites
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • A few drops of yellow food coloring, optional
  • Blueberry Cream Cheese Frosting
  • 2 sticks unsalted butter, softened
  • 1 8 oz block cream cheese, softened
  • 2 pounds confectioners’ sugar
  • ½ cup frozen blueberries, pureed
  • 1-3 tablespoons milk or cream, add until you reach desired consistency

Instructions

  1. Lemon Cupcakes
  2. For the cupcakes: Preheat the oven to 350 degrees F. Fill the cupcake pan with paper liners.
  3. Beat the granulated sugar and butter until light and fluffy in a standing mixer. Beat in the eggs. Add the lemon zest and juice and beat until combined.
  4. Sift the flour, baking powder, baking soda and salt in a separate bowl. Alternately add the buttermilk and flour mixture to the standing mixer, beating well between each addition.
  5. Fill the cupcake liners two-thirds full. Bake the cupcakes until a toothpick inserted comes out clean, 18 to 22 minutes.
  6. Blueberry Cream Cheese Frosting
  7. Cream butter and cream cheese until fluffy. Slowly add in sifted confectioner’s sugar, and continue creaming until well blended.
  8. Add blueberry puree and mix until well combined. If buttercream is too thick, slowly drizzle in milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
© Parrish

What’s even sweeter then blueberry frosting?  A chance to win a $75 Gift Card!  All you have to do is enter below for your chance to win!

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Don’t forget you can check out more blueberry goodness at the Highbush Blueberry Council  site where you can find tons of information, recipes and even great activity sheets and snack ideas for kids!!

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