Thanks everyone who donated money towards the Black Lives Matter bake sale today! In addition, I've joined #bakersagainstracism and I'm going to be baking sweets from June 15 - June 20! All funds will be donated to charity. Email me if you're interested at email@example.com. It's also a totally flexible menu, just look up what you want from my past posts that are sweet. Next email me what you want, and I'll get back to you with more info! And, corresponding to today's bake sale, let me introduce: Lemon Blueberry Cupcakes!!! Lemon and blueberry definitely scream Summer.
I love the way lemon and blueberry just go together. It tastes so heavenly.
Make sure NOT to skip the frosting it is such a key feature in this recipe.
The frosting is not a dense buttercream frosting. Instead it's a light and fluffy whipped cream and cream cheese frosting.
Have fun eating this amazing dessert, you will eat the whole plate, I warn you!
Time: 35 minutes
1 1/2 cups all purpose flour
1/2 cup granulated sugar
1/6 cup vegetable oil
1 1/2 cups buttermilk
2 tablespoons lemon juice
zest of a lemon
1 1/2 teaspoon baking powder
1/2 cup heavy whipping cream
2oz cream cheese
4 tablespoons powdered sugar
1/4 cup pureed blueberries
Preheat oven to 350 degrees F and line a muffin tin.
In a bowl whisk together flour, sugar, and baking powder. Add in the oil, buttermilk, lemon juice and zest of a lemon. With a cookie scoop, drop the batter into the prepared muffin tins. Bake for 15 - 20 minutes.
Meanwhile whip the heavy cream and powdered sugar until stiff peaks form. Add in cream cheese and pureed blueberries. Pipe onto cooled cupcakes.
- The Bored Baker 👩🏽🍳