Lemon Blueberry Cupcakes

There are few things that speak to a person in flavors like summer as lemon and blueberry. When you combine those two flavors, for some reason I just can't think of anything but summertime. Picnics and hot afternoons. Bright and sweet and absolutely

The first time I made these, they weren't quite sweet enough and tasted more like muffins with delicious frosting on top. So I just had to remake them until they came out right - not that my roommates complained about eating more blueberry sweets, being the blueberry fanatics they were.

And then I did it. I made blueberry cupcakes that were sweet, fluffy, and just the right amount of tartness from the blueberries. I topped them with a delicious, silky, creamy lemon swiss buttercream. They were perfect for reminding me of summertime and all the good things about it.

Lemon Blueberry Cupcakes
Serving Size: 24 cupcakes

Cake Ingredients:

3 cups Flour
2 Tablespoons Flour
2 cups Sugar
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 cup Butter, melted
2 large Eggs, room temp
1 cup Buttermilk
1 cup Milk
1 Tablespoon grated lemon rind
1 1/2 cup Blueberries (if using frozen, thaw them and drain the excess juice)

Frosting Ingredients:

6 large Egg Whites
1 1/2 cup Sugar
2 cups Powdered Sugar
3/4 cup Shortening, room temp
2 cups Butter, room temp
1/2 cup lemon juice
1/4 cup grated lemon rind

Blueberry Syrup:

2 cups Blueberry
1/2 cup Sugar
1/2 cup Water

Instructions:

1. Preheat oven to 350 degrees F. Line cupcake pan.

2. Combine butter and eggs into the mixing bowl. Mix together until well combined.

3. Mix in buttermilk, milk, and lemon rind into the liquid mix.

4. Add in flour, sugar, baking powder, salt, and baking soda. Mix until just combined.

5. Toss blueberries in the 2 Tablespoons of Flour. Fold into batter gently.

6. Scoop into cupcake liners 2/3 full and baked for 25 minutes.

7. Cool in pan 5 minutes until removing to cool completely.

8. For the frosting, over a double broiler, in a large metal bowl whisk together the sugar and egg whites constantly stirring until the sugar has dissolved completely and is no longer gritty to the touch.

9. Power this mix into a cool metal bowl and begin beating on high speed until thick, glossy and with stiff peaks.

10. Once stiff peaks are made, turn mixer onto low speed. Dump in all of the powdered sugar and begin beating until well combined.

11. Mix in both butter and shortening and beat until well combined and smooth.

12. Add in lemon juice and lemon rind, mixing until well combined.

13. Begin making your blueberry syrup by putting your blueberries, sugar and water in a medium saucepan and bring to a boil over medium-low heat.

14. Reduce heat and allow to simmer for about 10 minutes while stirring occasionally while smashing a few of the blueberries but not all.

15. Pour into a bowl, cover with plastic wrap and refrigerate until chilled, about 20 minutes.

16. Take one of your blueberries, frost with the lemon swiss buttercream and drizzle with some of your chilled blueberry syrup.

ENJOY!