Lemon Blueberry Cupcakes with Citrus Glaze

Spring Break 2012

It's spring break and Leah and I were craving some lemon flavor! We spent hours looking for a decent recipe with lemons and we contemplated whether to make a lemon pie or not..but we came across a delicious recipe in The Cupcake Diaries book and thank goodness we did. Katherine and Sophie from DC Cupcakes have never let us down with any of their recipes, and this one was no different.

This cupcake has a subtle lemon flavor and the fresh tangy blueberries in the cake perfectly complements the lemon! But we were craving that sour and tangy lemonade-like flavor.. and we got the perfect amount of that from the citrus glaze. It was absolutely delicious!

The batter looked somewhat like this with some lemon zest..

And with our delicious fresh blueberries..
*at first, we added 1/2 cup of blueberries, but then we decided to add some more and it turned out great. Personally I wish I put another handful into the batter..
*so adjust the amount of blueberries to your liking!

After they were taken out of the oven.. look at those blueberries!

Lemon Blueberry Cupcakes with Citrus Glaze Recipe

from The Cupcake Diaries By Katherine Kallinis and Sophie Kallinis LaMontagne

Cupcake Recipe

Makes 12 cupcakes

(the book says 12 cupcakes, but every time we make these cupcakes we end up with at least 18)

• 2 1/2 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups whole milk, @ room temperature
• 2 1/4 teaspoon pure vanilla extract
• 8 tablespoons unsalted butter, @ room temperature
• 1 3/4 cups sugar
• 2 large eggs, @ room temperature
• juice and zest from 2 lemons
• 1/2 cup fresh blueberries (or frozen)

Directions:

1. Preheat the oven to 350 degrees F. 
2. Sift together flour, baking powder and salt and set aside.
3. Combine milk and vanilla in a bowl.
4. In another bowl with a stand mixer (or a handheld electric mixer) and cream together butter and sugar for 3 - 5 minutes, until light and fluffy.
5. Add the eggs one at a time, mix slowly after each addition.
6. Slowly add one third of the dry ingredients followed by one third of the milk mixture.
7. Mix slowly until fully incorporated.
8. Add the lemon juice/lemon zest.
9. Using a spatula, gently fold the blueberries into the batter.
10. Fill the baking tins about 2/3 full and bake for 16 - 18 minutes (start checking at 15 minutes).

Now for the delicious Citrus Glaze!
Both Leah and I agreed that the glaze was a bit weird in consistency/texture. We're not sure why, but the glaze came out a bit grainy-- maybe it was because we did not sift the powdered sugar. It could something else, but we suggest you guys sift the sugar beforehand just to be safe. Also make sure the glaze is well mixed before heating it in a small saucepan.

Other than that, this Citrus Glaze was just so fruity and lemony and just went so well with the cupcake!

Citrus Glaze Recipe

• 1 1/4 cups confectioners' sugar (sifted)
• 1/2 teaspoon lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon vanilla extract

Directions

1. Whisk together the confectioner's sugar, lemon zest, lemon juice, and vanilla extract in a small bowl.
2. Heat in a small saucepan on low heat until fully incorporated.
3. Cool for 10 minutes before pouring the glaze over the cupcakes!