Tag Archives: cupcakes

Summer Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

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?

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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.

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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.

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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.

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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.

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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 rocksAlthough so would having a pair of literarily-inclined elves who could do my reading for me. That would also rock very much.

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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.

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(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.)  

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So what do you think: is it time for summer, or fall?

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Love,

Ala

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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

Directions:

    1. Preheat oven to 350 degrees.
    2. Cream together butter and sugar until light & fluffy, about 3 minutes with vigorous beating by hand.
    3. Beat in eggs and vanilla extract.
    4. Mix in flour, baking powder, and salt until just incorporated.
    5. 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.

  1. 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).
  2. 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

Ingredients:

  • 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

Directions:

  1. 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!

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Filed under Baked Goods and Desserts, Cakes & Cupcakes

Owl Pumpkin Cupcakes with Choco-Orange Frosting

I treated myself two nights ago (i.e. Halloween, night of the dead, sugar-induced-accidents evening) to an indulging, sinful, completely guilty treat.

Sleep. Lots and lots of it.

That’s right—my haunting, harrowing, happy, hooligan-ing Halloween…ended at about 10 PM. I just turned off the lights, pulled on my PJ’s, and hopped into bed. No candy for you, children. This night is mine.

So are these owl cupcakes. Mine, mine, mine. Okay, maybe one yours. But mostly mine.

Aren’t they absolutely adorable? And I promise they won’t regurgitate their dinner in your living room.

Wallflour Power: I just watched “The Perks of Being a Wallflower” today. I’m so excited to review my (partial) namesake in my next post! In the meantime, I’ll leave you with this inspiring quote–”We accept the love we think we deserve.” <3 You deserve a lot. Embrace it!

These cupcakes have been circulating the blog-o-sphere since owls roamed the earth (give or take a few…millennia), and I couldn’t wait for a good excuse to make them. So I strolled on over to my calendar. I can always count on my calendar to have something awesome lined up. If it says “August 15,” I can just say, “Oh look–tomorrow’s the smack middle of August. Guess we’re gonna really need CUPCAKES.”

This time, my excuse was a little bit more warranted.

Excuse, meet Halloween. Halloween, Excuse. Pleasure. Let’s sidle over to the oven while we chat, shall we?

After throwing on a hastily-compiled, years-used Hogwarts student costume yesterday, I pulled out my authentic wand from Ollivander’s (you know, the really genuine one sitting in tropical Florida) and zapped up a batch of these owl-order cupcakes.

Technically speaking, conjuring food out of thin air is not allowed under the five principle exceptions to Gamp’s Law of Elemental Transfiguration. But I didn’t just completely give away the caliber of geekiness at which I am operating there. And even if I did…obliviate, right?

Don’t worry. Even if you forget about your entire life, my utter geekdom, and the names of the Supreme Court Justices, you won’t be forgetting these adorable cupcakes anytime soon.

I guarantee it. And yes, Men’s Wearhouse stole that from me. Maybe.

Oh, whatever. Obliviate and let’s move on to the recipe, shall we?

These moist, sweet pumpkin cupcakes pair perfectly with a refreshing chocolate-orange frosting that will have trick-or-treaters lined up at your door next year!

Owl Pumpkin Cupcakes with Choco-Orange Frosting
Yield: 12 cupcakes
Cupcake Ingredients (adapted from Allrecipes):
  • 1 cup white sugar
  • 1/4 cup vegetable or canola oil
  • 1/4 cup and 2 tablespoons applesauce
  • 1/2 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon

Cupcake Directions:

  1. Preheat oven to 350 degrees. In a large bowl, combine sugar, oil, and applesauce. Mix in vanilla and pumpkin puree. Beat in eggs one at a time. In a separate bowl, combine all remaining (i.e. dry) ingredients, then dry ingredients to wet ingredients and stir in until just incorporated.
  2. Line 12 muffin tins with cupcake liners. Fill each liner 3/4-full with batter. Bake for 17-19 minutes, until a toothpick inserted it just comes out clean. Allow to cool before frosting with a scrumptious choco-orange surprise frosting!

Choco-Orange Frosting Ingredients:

  • 3 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 3 tablespoons cocoa powder
  • Zest of 1 orange
  • 1 1/2 tablespoons orange juice (adjust to reach desired consistency)

Choco-Orange Frosting Directions:

  1. Cream butter until smooth. Add powdered sugar, cocoa powder, and orange zest; mix until blended. Gradually add orange juice, stirring in after every half tablespoon to check for consistency. Add as much orange juice as needed to obtain a thick, gloopy frosting (you can also thin it out with additional orange juice as needed for a thinner frosting).

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Filed under Baked Goods and Desserts, Cakes & Cupcakes