No food screams Spring to me more than cupcakes. Granted, I eat cupcakes year round because I have a serious cake obsession, but Spring and Summer is when I really go in.
This semester has been nothing short of hectic for me. I’m running myself into the ground with two jobs and what seems like a million credits and honestly I’m looking forward to Spring Break to rejuvenate. Flowers are budding and trees are blooming so I too need to refresh myself during this new season.
I’ve set aside some time to revisit one of my favorite hobbies– baking. While everyone else is busy cleaning, I’ll be focused on learning how to relax and take a break from being a workaholic. Oh yeah, and naturally I’ll be looking for new foods to experiment with.
A few weeks ago (or months, I lose track of time) I downloaded 25 Delicious Cupcake Recipes- Delicious and Easy Cupcake Recipes for Every Occasion. I wanted to try something refreshing since spring is a refreshing time of year. I opted for the Lemon Blueberry Cupcakes. They were something different, something Springy, and that in my mind, that first big burst of sunshine to let you know winter is well on its way.
- 3 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 3 eggs, room temperature
- 1 cup butter, room temperature
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- zest from 1 lemon
- 2 cups sour cream
- 1 1/2 cups fresh blueberries
- Preheat oven to 350°F. Line two cupcake pans with paper liners.
- Stir together the flour, baking soda and salt in a small bowl. Set aside.
- Cream together the butter and sugar, beating on medium high until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, stirring after each addition.
- Stir in the vanilla extract and lemon zest, beat until combined. Add the dry ingredients in small batches alternately with the sour cream. Fold in the blueberries.
- Divide the batter in the prepared pans and bake at 350°F for 16 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 10 minutes then turn out onto a wire rack to cool completely. Frost with your favorite buttercream or cream cheese icing.
FYI– I added some fresh squeezed lemon juice to my batter just to bring out the lemon flavor.