Lemon Blueberry Cupcakes With A Citrus Glaze Recipes

LEMON BLUEBERRY CUPCAKES

Steps:

• Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.
• In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream. lemon zest, and lemon juice and beat until smooth. Fold in blueberries.
• Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

LEMON BLUEBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
• In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
• In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
• Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.
• In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
• Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!

LEMON BLUEBERRY CUPCAKES WITH A CITRUS GLAZE

Steps:

• For the Cupcakes:
• Preheat the oven to 350ºF. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
• Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
• Combine the milk and vanilla extract in a large liquid measuring cup.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, until it is light and fluffy.
• Add the eggs one at a time, mixing slowly after each addition.
• Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated.
• Add the lemon juice and lemon zest, and mix slowly.
• Using a spatula, gently fold the blueberries into the batter.
• Using a standard-size ice-cream scoop, scoop the batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (start checking at 15 minutes).
• Transfer the pan to a wire rack to cool completely.
• For the Citrus Glaze:
• Whisk together the confectioners' sugar, lemon zest, lemon juice, and vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.
• Pour glaze over each cupcake and enjoy!

LEMON-GLAZED BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
• Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth.
• Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour.
• Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups.
• Bake in the preheated oven until tops look dry, about 15 minutes.
• Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each.
• Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.

MISSY'S LEMON AND BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
• Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
• For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.

LEMON-BLUEBERRY CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
• In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
• Bake 17 to 23 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries, the lemon peel and mint leaves. Store in airtight container at room temperature.

GLAZED LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

GLAZED LEMON-BLUEBERRY LOAF

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
• Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.

LEMON BLUEBERRY CUPCAKES RECIPE - (4.3/5)

Steps:

• Lemon-Blueberry Cake Preheat oven to 350°F. Prepare muffin tin with cupcake papers. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside. Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among cupcake cups. Bake cakes until toothpick inserted into center of a couple cupcakes comes out clean, about 20 minutes. Cool in pans on racks for about 10 minutes, then put onto racks until completely cool. Makes 24-26 cupcakes. Update: If you would like your cupcakes generously filled double this recipe. Lemon Curd Melt the butter in a medium sauce pan over medium-low heat. Remove from heat and add the lemon juice and zest. Mix together the sugar, salt and cornstarch and add it to the pan. Whisk in the egg yolks until smooth and return to heat. Cook over medium-low heat for roughly 10 minutes until the mixture has thickened and coats the back of a spoon. Do not allow the mixture to boil. Once thickened, strain the mixture though a fine mesh strainer into a large bowl. Allow to chill in the refrigerator completely before using. Lemon Mascarpone Frosting: Beat the sugar and cream to soft peaks in your mixer. Combine the mascarpone and lemon curd in a separate bowl and mix. Add the cream to the mascarpone mixture. Gently fold to combine, take your time and be gentle. If the mixture is overworked it can separate or look grainy. To fix this add several tablespoons of heavy cream and mix with the spatula until smooth again. Assembly: First measure out the 2/3 cup of lemon curd for the frosting and set aside. After the cupcakes are finished cooling, cut a cone shape out of the middle and remove the tops and put a tablespoon or so of lemon curd in the whole. Then place the tops back on (you may have to trim the cone a bit to get it to fit). I piped on the frosting with a large star tip but you could put it on however you like. Garnish with a washed and dried blueberry and yellow jimmys.

BLUEBERRY MUFFINS WITH LEMON BLACKBERRY GLAZE

Steps:

• To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl. Add the agave syrup, vanilla, and coconut oil and mix well. Add the water and mix to a batter consistency. Fold in the blueberries.
• Place 6 cupcake liners into a muffin pan and spoon about 1/2 cup dough into each. Place the pan in the dehydrator and dehydrate at 104°F for 4 to 6 hours, until the batter is dry and to desired consistency.
• To make the glaze, combine the cashews, blackberry juice, lemon juice, agave syrup, and water in the Personal Blender with the 1-cup container and blend until smooth.
• To serve, frost each muffin with the glaze.
• Will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 104°F for an hour or two before serving.