Zesty Lemon Cupcakes

The days we have lemons in the house are always the best ones.... Besides the fact that they smell and taste like summer, they just seem to brighten up the kitchen. It's hard to choose between lemons and limes, but for this week I'm sticking with lemons. These cupcakes have convinced me.

For the lemon cupcakes, you will need:

• 1 lemon cake mix
• 3 eggs
• 3/4 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 2 teaspoons fresh lemon juice
• The zest of 1/2 of a lemon

Mix together all of the ingredients and bake at 350 degrees for 15-22 minutes. 

For the lemon frosting, you will need:

• 1 stick butter, room temp
• 4-6 cups powdered sugar
• The zest and juice of a lemon
• 1/2 teaspoon lemon extract

First, cream the butter. Then add the rest of the ingredients and mix until a smooth, creamy frosting forms. 

If you make these, I would love to see! Post them on instagram using the hashtag #petite bakeress

Happy Baking!

Ashley

Blueberry Lemon Poppy Seed Cupcakes

Whenever I think of summer, I automatically think lemon. It's so fresh, perfect for the warm summer months. And what pairs better with lemon than blueberry?

To make the cupcakes, you will need:

• 1 box lemon cake mix
• 3/4 cup milk
• 2 teaspoons lemon juice
• 2 tablespoons poppy seeds
• 3 eggs

Mix all of the ingredients together and bake them at 350 degrees for 18-24 minutes.

To make the filling, you will need:

• 2 cups blueberries
• 1 tablespoon + 1 teaspoon cornstarch
• 3/4 cup water 
• 3 tablespoons sugar (more if needed - I like my filling tart!)
• 4 tablespoons lemon juice

Place blueberries in a saucepan over medium heat until the juice starts to fill up the bottom of the pan. Then, add in the rest of the ingredients. Stir frequently. The sauce should start to thicken. Remove from heat and cool.

Once your cupcakes are cooled and the filling is done, it's time to fill those cupcakes!

Take a small knife and cut out the center. Spoon in the filling.

For the frosting, you will need:

• 7 cups powdered sugar
• 1 stick butter
• 1 block cream cheese
• 1/2 cup blueberries
• 3 tablespoons water

First, take the blueberries and water and place them in a blender. Blend them just until the berries are crushed and juicy. Then, put the mixture in a strainer and strain until you are left with just the juice of the berries. 

Then, in a separate bowl, cream the cream cheese and butter until light and fluffy. Add in the sugar and berry juice. You can also add 1 teaspoon of lemon extract if you would like. Mix until the frosting is creamy and all the ingredients are incorporated. 

Frost the cupcakes and garnish with fresh blueberries.

(makes 24 cupcakes)

If you make these cupcakes, I would love to see! Post them on instagram using the hashtag #petitebakeress

Happy Baking!

Ashley