It probably goes without saying that these cupcakes are the close cousin to my very popular lemon cupcakes. Until I started baking cupcakes professionally,I had no idea how many people LOVED lemon cupcakes. It is not a flavor that I ever dreamed would be at the top of my leader board in sales. I literally sell dozens of lemon cupcakes every month - so many, in fact that I get tired of baking them.
In my attempt to break out of the lemon cupcake routine, I've experimented with some new flavor additions to my traditional lemon cupcake. I've made a lemon cupcake with a sweet raspberry filling, a lemon and strawberry swirled cupcake and most recently, a blueberry filled lemon cupcake. Turns out - all of these lemon varieties are big sellers. Who knew that Southerners were such big lemon fans?
1 1/4 cups sifted all purpose flour 16 ounces cream cheese
1 1/2 cups sifted cake flour 1 cup butter
1/2 teaspoon baking soda 4 cups powdered sugar
1 1/2 tsp baking powder 1/8 teaspoon salt
1 teaspoon salt 1/2 teaspoon vanilla
1 1/2 cups sugar 2 Tablespoons heavy cream
2/3 cup vegetable oil 1/2 teaspoon lemon extract
1/3 cup vegetable shortening, room temperature 1/4 cup frozen blueberries
1 tsp good quality vanilla extract 2 Tablespoons sugar
2 tsp pure lemon extract 1 teaspoon cornstarch
3 large eggs
1 1/2 cups buttermilk
zest of 1 lemon
1/2 cup frozen blueberries
Combine flours, baking powder, salt and sugar.
Combine shortening, oil, lemon extract and vanilla and beat until smooth.
Add dry ingredient to mixture, alternating with buttermilk.
Fold in blueberries.
Combine blueberries, sugar and cornstarch in saucepan. Bring to a boil. Stir and cook until thickened and syrupy.
Press mixture through a fine mesh strainer and discard solids. Stir blueberry puree into half of the cream cheese mixture.