Lemon Cupcakes with Blueberry Cream Cheese Frosting

Ever since jumping on the ever-popular cupcake bandwagon, I am amazed at how many flavor combinations exist out there.  Not being a huge fan of fancy decorating (like making Hello Kitty decorated cupcakes--nah!), I am willing to settle on an outstanding flavor.  When I first saw these cupcakes, I was impressed with how pretty they were.  I definitely am more of a fruit dessert kind of girl (as opposed to chocolate) and I loved the idea of using fresh (or frozen) blueberries in the frosting.  And since blueberry season reaches its peak very soon, the timing of these cupcakes is spot-on!

For the record, even though I've made several stellar, life-changing, mind blowing cupcakes (think espresso buttercream!), I think that these cupcakes jumped to the top of my favorites list with the first bite.

Lemon Cupcakes with Blueberry Cream Cheese Frosting
Largely adapted from Une Gamin dans la Cuisine

Cupcake Ingredients
1 1/2 cups of all-purpose flour
1/2 teaspoon of baking Powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 sticks of unsalted butter, at room temperature
1 cup of granulated sugar
2 eggs, at room temperature
1/2 teaspoon pure almond extract
1 tablespoon of grated lemon zest (about 2 lemons)
the juice of 1 lemon
1/2 cup milk

Directions:
Preheat the oven to 325F, and line a 12-cup muffin tin with paper liners. Set aside.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Using a stand-mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for about 5 minutes, until light and fluffy. Turn the mixer down to low speed and add the eggs one at a time, beating for about one minute per egg. Scape down the sides of the bowl if needed. Add the almond extract, zest and juice, mix well.

On low speed, add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.  Mix only until just incorporated.

Fill each liner almost to the top with batter.

Bake for 20-25 minutes, or until a tester inserted into the center cupcake comes out clean. Remove the pan from the oven and allow the cupcakes to rest for 10 minutes before removing. Cool completely before frosting.

Blueberry Cream Cheese Frosting Ingredients
1/2 cup of fresh blueberries (I used frozen)
1 stick of unsalted butter, firm and slightly cold
8 oz of cream cheese, softened to room temperature
1/2 teaspoon of salt
3 1/2 cups of confectioners' sugar
1/4 teaspoon of pure almond extract

Directions:
Place the blueberries in the bowl of a small food processor; process until pureed.

In the bowl of a stand-mixer fitted with the paddle attachment, beat together the butter, cream cheese, and salt on medium-high speed until light and fluffy about 5 minutes.

Reduce mixer speed and slowly add confectioners' sugar. After all the powdered sugar is added, beat until well-combined.

Add the almond extreact and 4 tablespoons of the blueberry puree. Mix until just blended. If the consistency looks too thin, add a bit more confectioners sugar.  The frosting should be thick and creamy.  Refrigerate until ready to use (refrigeration will also help it thicken).

Frost the cooled cupcakes as desired.  I used a 1M tip.

Makes 12-15 cupcakes