YAY it's finally Friday!
Today is absolutely PERFECT to share a guest post with you all since I'm actually at my friend's wedding today :) She's going to be such a gorgeous bride and I'm so happy for you Jamie!!
I'm so honored and excited to share with you today Laura from Chef Laura at Home! She has my absolute dream job and is a personal/private chef who, not only went to culinary school and makes delicious meals for you, but helps with your menu planning, nutrition, grocery shopping and food preparation! I know what you're thinking, can we all have a Laura at our house??
Growing up with an Italian family in New York, Laura definitely knows a thing or two about having a true passion for food! She's fun, witty and super gorgeous to boot! Check out her blog to see all her delicious recipes or even just pop over and say hello :)
I introduce to you the fabulous Laura Janelli!
I'm so happy to be sharing this recipe today with Eat Yourself Skinny! Feel free to stop by Chef Laura at Home for more recipes, restaurant reviews and more...
You can also find Chef Laura at Home on Facebook. I hope you all enjoy this recipe for Blueberry Lemon Cupcakes!
Every Saturday morning during the summer you can find me at the Farmer's Market. All the beautiful colors and the choices are endless. This week I bought blueberries. Personally, I like to eat blueberries straight out of the basket. There are so many ways you can add blueberries to a recipe. Try adding them to your cereal, muffins or pancakes. There's nothing better than frozen yogurt topped with blueberries and slivered almonds on a hot summer's day.
I made these cupcakes for my boyfriend's birthday this week. Happy Birthday! I guess he liked them because all the cupcakes are gone! I love the combination of lemon and blueberry. These cupcakes have the perfect amount of sweetness. You won't be able to just have one.
So get out this weekend and check out your local farmer's market. The farmers are more than happy to answer any questions you may have, so ask away! They probably have some great recipe ideas too! Go with an open mind and try selling something new! Find your local farm! pickyourown.org
Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting
Here are your ingredients:
3/4 cup + 2 Tbsp all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp sugar
Zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp freshly squeezed lemon juice
1/2 cup + 2 Tbsp milk, room temperature
1 cup fresh blueberries
Lemon Cream Cheese Frosting
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
Zest of 1 lemon
Preheat oven to 350 F. Line cupcake pans with paper liners. In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
In a small bowl, toss the blueberries with the remaining 2 Tbsp of all-purpose flour. Using a spatula, gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about 3/4 full. Bake 18-22 minutes, or until a tooth pick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Top your cupcakes with a few blueberries or sprinkles. It's all up to you! This recipe makes 16 cupcakes, the perfect amount!
- If you like lemon as much as I do, definitely add extra lemon zest to the batter and the frosting!
- I like to use white paper liners so you can see the blueberries
- Change it up a bit! You can use any berry, raspberries would be great!
- Make extra! Double the recipe and freeze half your cupcakes for the next time you get a sweet craving!
Have your cake and eat it too!
If you have a sweet tooth but your trying to cut down on your calorie intake, these cupcakes are equally delicious without the frosting!
You can also have them with a low calorie blueberry sauce. Add blueberries to a saucepan with lemon juice, lemon zest and agave nectar for sweetness. If you don't have agave nectar you can use a little honey. Reduce for a few minutes and you have a healthy blueberry sauce to go with your cupcake! You can also add a dollop of plain Greek yogurt, I like Chobani.
Make mini cupcakes. A perfect bite to cure your sweet cravings!
Thanks again Laura for sharing your guest post! Don't forget to stop by Chef Laura at Home and send her some love!