Blueberry Lemon Cupcakes with Cream Cheese Icing

May 26, 2017

I know, you’re expecting a healthy recipe here, but just bear with me. These are non-paleo, special occasion, treat yourself kind of cupcakes. However, we are going to make them from scratch with quality ingredients so as far as “unhealthy” desserts go, this isn’t a bad option. Try to get organic ingredients wherever possible and use grass-fed butter and milk.

These cupcakes are light, fluffy and moist with a delicious blueberry lemon flavor. The cream cheese icing is rich and buttery which is perfect for satisfying that sweet tooth. I like to top them with blueberries and strawberries, or maybe make extra blueberry or strawberry sauce to drizzle on top.

The blueberry sauce added to the batter makes the cupcakes a beautiful blue color, which is perfect for special occasions. The blue can be part of a red, white and blue theme for Fourth of July or for a beach themed party.

 

Blueberry Lemon Cupcakes with Cream Cheese Icing

Makes 12 large cupcakes

 

Ingredients

 

Blueberry Sauce
  • 8 oz. organic blueberries
  • 2 tbsp. water
  • 1 tsp. sugar

 

Cupcakes
  • 1 ½ cups organic all-purpose flour
  • ½ tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tbsp. lemon zest
  • 1/3 cup grass-fed whole milk
  • 2 tbsp. lemon juice
  • 4 oz. grass-fed butter, room temp
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. organic vanilla

 

Icing
  • 8 oz. organic cream cheese, room temp
  • 3 tbsp. grass-fed butter, room temp
  • 6 tbsp. powdered sugar

Directions
  1. Put blueberries in a small pot on the stove. Add water and sugar and simmer over medium low heat until mostly cooked down and syrupy. Strain into a bowl, pressing remaining blueberries to squeeze out all juice and set aside to cool. This will yield about 6 tablespoons of sauce.
  2. Preheat oven to 325 degrees and put cupcake cups in 12 count cupcake pan.
  3. Mix flour, baking powder, baking soda, salt and lemon zest in a bowl. Set aside.
  4. Combine milk and lemon juice. Set aside.
  5. In large mixer, whisk butter until broken down, about 2 minutes. Add sugar and continue mixing until fluffy. Add eggs and vanilla and mix until well combined.
  6. Switch to paddle attachment for mixer and alternate adding flour mix and milk mix, allowing time to combine before adding more.
  7. Add blueberry sauce to batter and mix on low (will splatter if mixed on high) until combined and batter is blue.
  8. Pour into baking cups and bake at 325 for 20 minutes or until toothpick inserted in center comes out clean. Allow to cool completely before icing.
  9.  To make Icing: Combine all ingredients in a mixer and whip until fluffy. Ice once cupcakes are cool and top with strawberries and blueberries.

Need something else sweet?
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More about Jennifer Mouzon

My name is Jennifer Mouzon, I'm a 25 year old "self-improver" that is passionate about learning, cooking and loving the earth. I enjoy researching new ideas and methods to keep growing and want to share them with you!

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