Blueberry Cupcakes with Lemon Cream Cheese Frosting
Try this Blueberry Cupcakes with Lemon Cream Cheese Frosting recipe
Try this Blueberry Cupcakes with Lemon Cream Cheese Frosting recipe
- 1/2 cup butter softened
- 3 eggs
- 1/2 cup buttermilk
- 2 teaspoons lemon juice
- 1 box yellow cake mix (you can even use white cake m but this is what i had on hand)
- 1/3 upoil
- 3/4 cup full fat yogurt
- 1 1/2 cups blueberries (fresh or frozen)
- lemon buttercream:
- 1 package (8 ounce) cream cheese
- 3 cupcakes powdered sugar
- extra blueberries for garnishing
- Carbohydrate 2.33939965310633 g
- Cholesterol 10.9843750088554 mg
- Fat 4.04601875329985 g
- Fiber 0.222847231057012 g
- Protein 0.785244444694342 g
- Saturated Fat 2.5437516687559 g
- Serving Size 1 1 cupcake (35g)
- Sodium 48.7721180854135 mg
- Sugar 2.11655242204931 g
- Trans Fat 0.287792083563255 g
- Calories 47 calories
Step-by-step
- Preheat oven to 350 F (176 C) and line pans with cupcakes liners.
- For the Cupcakes
- Place the cake mix into a medium bowl and set aside.
- In another bowl combine the eggs, oil, yogurt and butter until. Using a hand mixer beat until fully incorporated, about 1 minute.
- Add the cake mix and beat on medium speed for 2 minutes. Gently fold in the blueberries by hand.
- Fill cupcake liners â…” full and bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Let cool completely at room temperature.
- For the Lemon Cream Cheese Frosting
- Beat butter and cream cheese until smooth.
- Add in lemon juice.
- Add the icing sugar a little at a time until you reach the desired consistency.
- Pipe onto cooled cupcakes and top with fresh berries.
Bright indigo pockets burst through pale crumb while citrus forward cream cheese adds sharp acidity to rich dairy fats. Yellow cake mix provides uniform starch structure that safely suspends heavy fruit pieces without letting them sink directly to the paper liners. Fold fruit carefully using a spatula rather than an electric mixer. Overworking breaks fruit skins and releases excess moisture into the batter.
Citric acid found naturally in lemon juice alters the protein matrix within dairy ingredients. This specific interaction accelerates curdling if temperatures fluctuate during the mixing phase. Room temperature butter measuring exactly 68 degrees Fahrenheit prevents fat separation when combined with chilled buttermilk and whole milk yogurt. Use full fat dairy options to ensure enough lipid content coats the flour proteins and stops gluten from developing tough textures.
Bake batches at 350 degrees Fahrenheit for 15 to 20 minutes on center oven racks. Insert a wooden toothpick directly into the thickest center portion of a crumb to check internal structure. Clean wood surfaces indicate proper starches gelatinization while wet residue means moisture remains trapped inside. Cool units completely on wire racks before applying dairy toppings to prevent fat melting.
Powdered sugar incorporates starch anti caking agents that absorb surface moisture from cream cheese bases. Add this sweetener gradually while monitoring mechanical resistance using paddle attachments. Stop adding sugar immediately once piping lines hold sharp edges without sagging or separating under room temperature conditions.
