I spent my long call day at work today planning a baby shower that is two months away. But I am just so excited. I have the menu completely worked out. And these absolutely have to be on the menu. These cupcakes from Annie’s Eats were an instant hit for me because they taste so much like my wedding cupcakes. Jaume Serra Brut Cava pairs well with these cupcakes. This is an excellent budget sparking wine that is made in Spain from 3 grapes: Macabeo, Parellada, and Xarello. Macabeo is probably the most widely planted grape in Spain and is 50% of this wine. Parellada is more refined and gives this cava bright acidity.
Lemon Blueberry Cupcakes
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
Preheat the oven to 350˚ F. Prepare 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 on medium-high speed until light and fluffy, 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 (I use a 4 tbsp scoop). Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 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. (I used a half inch diameter star tip to frost these but would use a large star in the future.) with fresh blueberries.