I’m really not sure you can beat the combination of blueberries and lemon when it comes to desserts. Add white chocolate to the mix and it’s over the top. I haven’t posted a dessert recipe in a while and as I was pondering what I should make, this recipe immediately came to mind. I adapted this cake recipe, which I’ve made several times, as cupcakes and I was very happy with the results.
This recipe produces fairly dense cupcakes, so it’s important to not overcook them. I made the cupcakes two times, cooking them 1 or 2 minutes less the second time. I was much happier with the texture in the second batch. When I inserted a toothpick at 20 minutes, they were not done, but 1 or 2 minutes later the toothpick came out clean. After 20 minutes, begin testing every minute to ensure you don’t overcook them.
The icing for these cupcakes might be just about the best thing I’ve ever tasted. There are only four ingredients but the combination is delicious. For the first batch of cupcakes, I applied the icing with a small icing spatula. For the second batch, I decided to pipe the icing onto the cupcakes for the photograph. I quickly realized that I was applying twice the amount of icing with the piping bag, so I ended up making double the recipe. Depending on how you intend to ice the cupcakes, consider doubling the recipe.
I garnished these cupcakes with sugared blueberries. To sugar the blueberries, lightly beat 2 egg whites, dip the blueberries in the egg, and roll in sugar. Place blueberries on wax paper until they are dry.
Ingredients
(Adapted from Bon Appetit cake recipe)
3 1/3 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 teaspoon lemon zest, packed
4 large eggs
1 cup plus 4 tablespoons buttermilk
2 1/2 cups fresh blueberries
11 ounces high quality white chocolate (such as Lindt or Baker’s), finely chopped
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice
Instructions
1. Preheat oven to 350°F. Place 24 cupcake papers in two muffin tins.
2. Sift flour, salt, baking powder, and baking soda into a medium bowl.
3. Using electric mixer, beat butter in large bowl until fluffy.
4. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally.
5. Beat in lemon juice and zest, then eggs 1 at a time. Continue to beat until well blended.
6. Beat in dry ingredients in batches alternating with buttermilk.
7. Fold in berries.
8. Fill each cupcake paper with 1/3 cup of batter. An ice cream scoop works well for this part of the process.
9. Bake cupcakes for 20-25 minutes or until inserted toothpick comes out clean. Carefully monitor after 20 minutes. Cool cupcakes in muffin tins for 5 minutes. Remove muffins from tins and cool completely on cooling rack.
1. Melt white chocolate in double boiler over simmering water. Remove boiler top from water, stir until smooth, and cool until lukewarm.
2. Using electric mixer, beat cream cheese and butter in large bowl until blended.
3. Add lemon juice and cooled white chocolate and beat until well blended
When completely cooled, ice the cupcakes with a small cake spatula or piping bag. If you use a piping bag, you will be applying more icing to each cupcake and you should probably consider doubling the recipe.
https://southernboydishes.com/2013/05/08/blueberry-lemon-cupcakes-with-white-chocolate-icing/
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
This photo just caught my eye on the sidebar. Stunning!
HI, I’m with you on lemon and blueberry. What a wonderful combination indeed. Your cupcakes look beautiful, and the icing with the piping bag looks perfect. These cupcakes are a great dessert for a summer picnic.
anxious to make your cupcakes. does the frosting need to be refrigerated? I have never made a frosting with white chocolate and no powdered sugar. from your pictures, it looks like it pipes and holds its shape??? ……thank you
You have the most beautiful food pictures I think I have ever seen! Keep up the good work!
This is SO pretty!
Oh my gauuuuuwwwwwsssshhhh!!!!
I just saw this post – these sound sooooo good! The white chocolate icing – mmm mmm mmm!!! Yet another reason someone needs to invent a “scratch and taste” laptop/monitor!
What is buttermilk and how do you make it? I live in Norway, we only have heavycream and fullfat milk. Is that usable? 🙂 GREAT recipe and pics. Cant wait to try these:)
Hi Bill!
I wanted you to know that I made this delicious icing and paired it with a cream cheese pound cake recipe that I got from my mom! I made it for her on Saturday in preparation for Mother’s Day and she LOVED it!! She actually couldn’t even wait until today (Sunday) to eat it. She kept taking finger swipes of the icing along the side of the cake until she finally gave in and cut a full slice. She is actually a well-controlled diabetic on meds and wanted me to tell you that she took an extra pill so she could enjoy that yummy icing on her cake baked with love 🙂
these are yummy!