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Sunday, August 2, 2015

Blueberry Lemonade!

You are in for a real summer TREAT this week: blueberry lemonade cupcakes! The combination of TART lemons with JUICY blueberries is DELICIOUS. For an extra lemon punch, we topped the cupcakes with lemon kissed cream cheese frosting.
Last summer, we stumbled upon a refreshing drink at Millies in Nantucket: Blue Lemonade. We LOVED the combination of fresh lemonade with blueberry vodka. We even served this delicious cocktail at our nautical themed birthday party last night. You can read all about our birthday bash next week on the blog. This week, we are going to show you how to transform this AMAZING drink into an AMAZING cupcake.
The lemon flavor of the cupcake is light. When combined with the lemon cream cheese frosting, every bite is DELICIOUS. The blueberries add more moisture and just a hint of tartiness. Expect the blueberries to sink to the bottom of the cupcake during baking. I considered trying to change that, but everyone who tasted the cupcakes said NOT to. They loved the distinct way you taste lemon and blueberry separately, yet the flavors all meld together in your mouth PERFECTLY.
Some Baked by Archana Tips:
  • Allow refrigerated items to come to room temperature (butter, eggs, milk, cream cheese)  
  • Be careful not to overmix the batter as overmixing will lend a tough, dense textured crumb
  • Using a mix of butter and shortening creates a more stable frosting than using butter alone
  • Use less powdered sugar than a frosting recipe calls for -- it's always easier to add more at the end to increase sweetness
  • I like to bake and decorate on separate days -- highly recommended if you have the time
XOXO Archana

"Some of the sweetest berries grow among the sharpest thorns."––Gaelic Proverb

Blueberry Lemonade Cupcakes
Adapted from Sally's Baking Addiction
Yield: ~90 mini cupcakes
  • 1 cup unsalted butter
  • 1 and 1/4 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 tbsp vanilla extract
  • 3 cups sifted all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1 cup buttermilk
  • zest and juice of 3 medium lemons
  • 1 and 1/2 cups fresh blueberries
  • 1 tbsp all-purpose flour
  1. Preheat the oven to 350F
  2. Line cupcake pan with cupcake liners
  3. Using a Kitchen-Aid stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute
  4. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes
  5. Scrape down the sides and bottom of the bowl as needed
  6. Add eggs and vanilla and beat on medium speed until everything is combined, about 2 full minutes
  7. In a large sized bowl, mix together the flour, baking powder, and salt
  8. Slowly add the dry ingredients to the wet ingredients
  9. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice
  10. Remove from the mixer and stir lightly until everything is just combined
  11. Toss the blueberries in 1 Tablespoon of flour and fold into the batter
  12. Use a 1.5 tbsp ice cream scoop to fill the cupcakes and bake for 11 minutes or until a toothpick inserted in the center comes out clean
  13. Allow cupcakes to cool on a cooling rack
Lemon Cream Cheese Frosting
Yield: 90 mini cupcakes
  • 1/2 cup butter
  • 1/4 cup shortening
  • 8 ounces cream cheese
  • 1 tsp vanilla extract
  • 4 cups of powdered sugar
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 2 tsp lemon zest
  1. Using a Kitchen-Aid stand mixer with a paddle attachment, beat the cream cheese, butter and shortening together on medium speed until no lumps remain, about 3 full minutes
  2. Add confectioners' sugar and beat for 3 minutes
  3. Add vanilla extract, lemon juice, lemon zest and salt and beat for another minute
  4. Use a 1M tip to pipe frosting on the cupcakes
  5. Decorate with blueberries and lemons as garnish
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Stand Mixer: Kitchen Aid Tilt HeadKitchen Aid Bowl Lift (we prefer the bowl lift model, but it's more expensive)
Cupcake Carrier: Wilton (includes cupcake and mini-cupcake pans)
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