BlueBerry Lemon Cupcakes

Makes about 18- Can be kept at room temperature for 3 days in sealed container, or in fridge for 1 week in air tight container. They will not dry out in the fridge if they are stored properly in a container. 

1 cup vegetable oil
2 eggs, room temp
1 cup milk
1 1/4 cup sugar
2 cups all purpose flour
1/2 tsp finely ground salt
2 tsp baking powder
1 1/2 cup blueberries

1. Preheat oven to 375
2. Cream sugar and vegetable oil (you can do this by hand, it won't become creamy but that's fine). Just mix it well for like 5 mins
3. Add eggs one at a time and mix until blended
4. Whisk together flour, salt, and baking powder
5. Alternate adding flour mix and milk to the batter. Start and end with the flour mixture. 
6. Mash 1/2 cup of blueberries and fold them into batter
7. Gently fold in the rest of the blueberries
8. Pour the batter into the paper liners. Fill to top. 
9. Bake for 25-30min or until toothpick inserted in middle comes out clean. 
10. Cool on baking rack fully before icing 

Lemon Curd

zest of 2 lemons (you can use a cheese grater to zest the lemons)
1/2 cup fresh lemon juice
3/4 cup sugar
3 large eggs
1/4 cup unsalted butter

1. While the cupcakes are cooling, place all of the ingredients in a double boiler (you can just use a small pot with boiling water, and place a heat proof bowl on top
2. Bring water in pot to boil 
3. Stir all ingredients in the bowl over the boiling water until they thicken into a custard. (The mixture will heat up and the mixture will begin to thicken. The way I determine its finished is by dipping the back of a wooden spoon and then running my finger through the custard on the spoon. If the custard stays in  place than its ready.)
4. Place the lemon curd in the refrigerator to cool for 2 hours. 
5. When cooled, used a long filling tip and insert into middle of cupcake. Squeeze until lemon curd starts to come out top, then remove tip.

Lemon Cream Cheese Frosting

1/4 cup cream cheese, softened
2 tbs unsalted butter, softened
zest of 1-1.5 lemons, depending on how lemony you want it
1tsp vanilla extract
1/8 tsp salt
1.5 cups powdered sugar
2 tsp lemon juice

1. Cream together cream cheese, butter, and zest of lemon until slightly fluffy.
2. Add vanilla extract and salt and mixed until blended.
3. Add powdered sugar until desired consistency has been reached. 
4. Add lemon juice and mix until blended. If you need to add more sugar after this to thicken it up, add in small incraments of about 1/4 cup of powdered sugar.
5. Once cupcakes are cooled, and filling has been added, ice cupcakes.  
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