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Lemon Blueberry Cupcakes

9/15/2015

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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?
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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. 
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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.
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Beat in eggs, one at a time and lemon zest.
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Add dry ingredient to mixture, alternating with buttermilk.

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Fold in blueberries.

Scoop batter into paper lined muffin cups.
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Bake 24 minutes at 350.
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For frosting: Combine cream cheese, butter, powdered sugar, vanilla cream and salt in bowl of mixer.  Beat with paddle attachment until smooth and creamy.
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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.
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Add lemon extract and a drop of yellow food coloring to the other half of the cream cheese frosting.
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Swirl cream cheese onto cupcakes.
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Whether you prefer plain lemon, strawberry lemon, raspberry lemon or blueberry lemon - you just can't go wrong with these cupcakes.

Ciao!
Click here for a printable version of this recipe
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