I’m so excited to share something insanely delicious today – a lime blueberry cupcake recipe by Joanne Choi of Week of Menus. This is one of those recipes that’s as beautiful as it is delicious. Joanne has this ridiculously awesome knack for taking a surprising ingredient (check the frosting recipe…) and turning into a vibrant, flavor-packed, beautiful punch of taste and color. If you love these, you have to check out her strawberry lemon cupcakes, too!
- LIME CUPCAKE INGREDIENTS
- 2 cups sugar
- 2 Tbsp. lemon zest
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1.25 cups buttermilk
- 3 cups all-purpose flour
- 4 tsp. baking powder
- .5 tsp. salt
- 1 cup fresh blueberries
- BLUEBERRY FROSTING INGREDIENTS
- 1 cup butter, slightly softened (room temperature for about 20 minutes)
- 8 oz of cream cheese (room temperature for 5 minutes)
- 1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor (but not too far ahead of time, otherwise they will begin to absorb moisture) ** Freeze dried fruit has a silica gel packet – do not pulverize this!
- 5-6 cups of confectioners sugar
- Lime zest for garnish
- LIME CUPCAKE INSTRUCTIONS
- Preheat oven to 350. Line cupcake tins with paper liners.
- In a food processor, pulverize together lime zest and sugar. (Doing so releases the lime oils.)
- In a mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In a mixing bowl with a hand mixer or a stand mixer, blend softened butter and lime sugar until thoroughly combined. Add eggs, one at a time and beat until well mixed, occasionally scraping down the sides of the bowl to ensure that everything is well blended.
- Add half of flour mixture and mix until just combined. and add half of buttermilk and mix until just combined. Scrape down sides of the bowl. Add remaining half of flour mixture, mix until just combined and then add remaining buttermilk. Mix until just combined.again. At this stage, the less you mix the better for your cake. (too much mixing makes for a tough cake.) Remove mixer blades, and gently fold in blueberries with a spatula.
- Divide cake into prepared muffin pans. Bake for mini cupcakes for 20 to 22 minutes, regular cupcakes for 22 to 24 minutes, or until cake springs back when gently pressed with fingertips. Cool for 20 minutes, then remove cake from pans and cool on wire racks until completely cool.
- BLUEBERRY FROSTING INSTRUCTIONS
- In a large mixing bowl with a hand mixer or a stand mixer, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add pulverized blueberries. Add 3 cups of sugar to the mixture and mix. Add 2 more cups of sugar. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cupcakes.
- You can frost with a knife, or you can using a pastry bag and a 1M Wiltons star tip to make the rosettes. Start in the middle of the cupcake, hold the tip perpendicular to the cupcake (pointing straight down) and swirl outwards.
- Garnish with a sprinkling of lime zest.
Joanne Choi is the talented baker and home-chef behind the blog Week of Menus, where you can find lots more cupcake and cake recipes, lunchbox ideas, allergy-friendly ideas, and Korean cooking. She’s a stay-at-home mother of three and a former high school teacher. Find Joanne and Week of Menus on Facebook, too!
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