One day, while trying to find something to watch on YouTube, I came across Laura Vitale’s cooking channel. The first things that caught my eyes were the words “Summer Desserts” and Laura’s thumbs up gesture. And of course, the bright blue background. I had immediately thought to myself, “I should watch this because it is perpetual summer here!” So, I clicked into that. Laura’s directions was clear and concise and with a cooking video where you can pause and replay any moment you want, I find it extremely helpful.
Was I inspired to make those lemon blueberry cupcakes after watching it? Very much so! However, as with nearly every dessert recipe, I am very careful with the amount of sugar used. I know it is important to have sugar in the batter (Chemistry!) but we have a lower threshold for sweet goods. It doesn’t mean we don’t enjoy sweet things, it is just we prefer the sugar amounts to be less. And by we, I mean, my family and friends 🙂 So, here is Laura Vitale’s Lemon Blueberry Cupcakes recipe. It makes 12.
1 ½ cups all purpose flour
1 tsp baking powder
¼ tsp salt
3/4 cup granulated sugar (She used 1 cup)
½ cup unsalted butter, at room temperature
1/2 cup milk (She used whole milk, I only have low-fat)
2 tsp freshly grated lemon zest
1 tbsp of fresh lemon juice
½ tsp of vanilla extract
1 cup of fresh blueberries
2 tbsp unsalted butter, at room temperature
1/3 cup cream cheese, at room temperature
1 tsp lemon zest
1 ½ tsp lemon juice
½ tsp vanilla extract
1 ½ cups confectioner’s sugar
Preheat the oven to 350 degrees F/180 degrees C, line a 12-piece cupcake tin with liners and set aside.
In a small bowl, whisk together the flour, baking powder and salt, set aside.
In another small bowl, add in the blueberries and ¼ cup of the dry ingredients, mix them around with a spoon so that the blueberries are coated in the flour mixture, set aside.
In a large bowl, using a hand held whisk, cream together the butter and sugar, add the eggs and incorporate well.
Add the vanilla, lemon zest and lemon juice and mix until it’s well incorporated.
Add half of the dry ingredients and half of the milk to the wet and mix them in to combine but make sure you don’t over mix. Add in the remaining dry ingredients and milk and mix to incorporate.
Using a spatula, fold in the blueberry and flour mixture making sure not to break them up too much.
Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.
For the frosting:
In a large bowl using a handheld whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.
Pipe or spoon onto each cupcake.
Note: I had piped them and would make double batch of the frosting as there wasn’t enough frosting to go around all the cupcakes.
This here is a “healthy version”, with a little bit of icing to tempt your senses but not enough to make you feel guilty!
Soenke and I had a blast eating them. It was really yummy and the cream cheese frosting is a saver as a go-to lemon cream cheese frosting. Make some today!