Lemon Blueberry Cupcakes

Do you want to know the reason that I've had to walk an extra lap around the block every morning?  I can give you a very simple three word answer: LEMON BLUEBERRY CUPCAKES.

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?

These cupcakes are extraordinarily beautiful and they are equally delicious.  Don't be intimidated by the two tone swirled buttercream - it's easier than you think. 

Lemon Blueberry Cupcakes                                        Cream Cheese Frosting
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.

Beat in eggs, one at a time and lemon zest.

Add dry ingredient to mixture, alternating with buttermilk.

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Fold in blueberries.

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Scoop batter into paper lined muffin cups.

Bake 24 minutes at 350.

For frosting: Combine cream cheese, butter, powdered sugar, vanilla cream and salt in bowl of mixer.  Beat with paddle attachment until smooth and creamy.

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.

Add lemon extract and a drop of yellow food coloring to the other half of the cream cheese frosting.

Swirl cream cheese onto cupcakes.

Whether you prefer plain lemon, strawberry lemon, raspberry lemon or blueberry lemon - you just can't go wrong with these cupcakes.

Ciao!

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