Am I the only one who not only does not want autumn to come, but would happily embrace summer (and all its fruity, sunshiney glory) the whole year round?
If you’re following other food blogs, you’ve probably seen hints of pumpkin and warm cinnamon spices creeping slowly but steadily into recipes in recent weeks. I mean, I’m all about individual choice and stuff, but here, at least…
NO WAY. And more summer please.
Hence these prototypically summery lemon blueberry cupcakes during the last week of August. Because I’m a summer rebel and I’m
trying going to convert y’all with these, too.
I love summer berries and all of nature’s sweet fruit,and I firmly believe that they appear between the months of May and August (or even longer, if you’re lucky like me!) for a reason. Summer is the best seasons, so let’s not quibble.
Don’t get me wrong–I love fall. But I am the kind of girl who either likes seasons and holidays when they’re supposed to come (i.e. no Christmas music in November, please), or writes a pumpkin dessert post in the middle of April because heck, nobody else is doing it. And if I want pumpkin in springy April, I’m going to make it. I’m sure I’m not the only person on the planet who has completely atemporal taste buds.
But that whole summer-is-ending-and-hooray-for-fall-thing? Again, personal preference–but I’m not buying it.
So you get lemon. And blueberry. And REALLY GREAT MOIST CUPCAKES.
You will become a summer re-convert, I promise.
Aside from the obvious perks, another reason why I love summer is because it allows me to do proper photoshoots in summer lighting.
If you’ve seen my last few posts, you may have noticed less props and way, way less photo prep. As a result, I haven’t been able to submit a lot of my photos to Foodgawker and Tastespotter like I usually do, which makes me a little sad. This is because by the time I get home from work and finish my study quota for the day, the daylight has usually faded and the result is lots of crappy photos shot under our kind of anti-photo florescent kitchen lights.
So basically, sunlight rocks. Although so would having a pair of literarily-inclined elves who could do my reading for me. That would also rock very much.
After reading through nearly ten consecutive pumpkin posts on other blogs, I finally ran home from work on Friday and sat down to photograph these cupcakes. They look yummy, don’t they? Trust me, they taste even better.
(On My Kitchen Table: Assorted poems by Romantic authors such as Blake, Wordsworth, Coleridge, and–most recently–Lord Byron. Don Juan is longer than my mom’s rants, period. Somebody get me a cupcake and a massive paper shredder, please.)
So what do you think: is it time for summer, or fall?
Summery Lemon Blueberry Cupcakes with Lemony Frosting Ingredients:
- 1/2 cup butter or margarine, room temperature
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons lemon zest (I used the zest from one HUGE lemon)
- 1/2 cup milk
- 2 tablespoons (or more) lemon juice, depending on taste
- 1/3 cup fresh blueberries
- Preheat oven to 350 degrees.
- Cream together butter and sugar until light & fluffy, about 3 minutes with vigorous beating by hand.
- Beat in eggs and vanilla extract.
- Mix in flour, baking powder, and salt until just incorporated.
- Add lemon zest, milk, and lemon juice. Stir in slowly until well combined (note: make sure not to stir vigorously, though–doing so will toughen up the gluten and create a much tougher cupcake).
Fold in fresh blueberries.
- Line muffin tin with 12 cupcake liners and fill each liner 3/4 way with batter. Bake in preheated oven for 18-20 minutes, until toothpick comes out clean. Meanwhile, make lemon frosting (recipe below).
- Remove from oven and transfer to a wire rack to cool. Cool completely before frosting; top with blueberries. Then sit back, take a bite, and enjoy your gorgeous summer!
Lemon Cream Cheese Frosting Recipe
- 1 (8 oz.) package cream cheese, room temperature
- 1/4 cup butter or margarine, room temperature
- 1 cup confectioner’s sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons lemon juice, as needed
- In a medium bowl, beat together cream cheese and butter until fluffy. Mix in sugar (you may need more or less, as desired). Gradually add vanilla and lemon juice, stirring until you reach the desired consistency. You may not need all of the lemon juice. Frost your cupcakes and delight your summer guests!