Lemons, blueberries, pound cake... who could ask for anything more?
Saturday Beardface and I went on a date. On our way home we stopped in a local cupcake shop and picked up a cupcake. I got a blueberry. It was delicous, but I kept thinking as I ate it, "I could make this." And I did.
Don't get me wrong, I like the bakery, it's good to support a local business. But I can make a dozen cupcakes for under $5 and paying $2.25 for one cupcake is just silly. I just did the math and it cost me $8.12 to make 18 cupcakes. So that's around $.45 per cupcake. (That's 5 cupcakes for the price of one at the bakery.)
But I'm going to get off my soap box and get to baking!
What you'll need:
2 cups flour
1 2/3 cups sugar
1/3 cup brown sugar
2 sticks butter, melted
zest of one lemon
Juice of half a lemon
1/4 tsp vanilla extract
1 pint blueberries
1 - 8 ounce packages cream cheese
1 stick butter - softened
2 cups powdered sugar
1/4 tsp vanilla flavoring
Juice of half the lemon
Preheat your oven to 350 and line and spray your muffin pan.
In a mixing bowl combine your flour, sugar and brown sugar. Mix. Then add your butter and vanilla. Whisk your eggs and add.
Add your blueberries and mix. Zest your lemon into the batter and then squeeze half that lemon.
Fill up each muffin liner to the TOP of the liners.
Bake at 350 for 35 minutes.
Cream together your butter and cream cheese. Add in your sugar just a little bit at a time.
Squeeze in the last of the lemon juice and vanilla. Continue to mix.
Once the cupcakes have cooled, frost and garnish with a blueberry if you so desire.