Gather the following ingredients to make delicious Blueberry Lemonade Cupcakes:
For the Cupcakes:
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 2 egg whites
- 1 ¾ cups cake flour
- 2 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup whole milk
- 2 tsp vanilla extract
- ½ cup blueberry puree
For the Blueberry Puree:
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 Tbsp cornstarch
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 6 tablespoons frozen lemonade concentrate, thawed
Directions
Follow these steps to create your delicious cupcakes:
- Step 1: Prepare the Blueberry Puree by blending the fresh blueberries, sugar, and cornstarch until smooth. Cook the mixture in a saucepan over medium heat for about six minutes, stirring continuously until thickened. Let it cool slightly before using.
- Step 2: Preheat your oven to 350°F (175°C) and line your cupcake pans with liners.
- Step 3: In a bowl, whisk together the cake flour, baking soda, baking powder, and salt.
- Step 4: In another bowl, cream together the butter and sugar until fluffy. Add the egg whites one at a time, mixing well after each addition, and then incorporate the vanilla extract.
- Step 5: Gradually mix in the flour mixture and milk, alternating between them and ending with the flour mixture.
- Step 6: Stir in the blueberry puree until the batter is evenly colored.
- Step 7: Fill the cupcake liners with the batter and bake for about 18 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Let the cupcakes cool in the pans for five minutes before transferring them to a wire rack to cool completely.
- Step 9: For the frosting, beat the softened butter until creamy and gradually add in the powdered sugar and thawed lemonade concentrate. Beat until it is smooth and fluffy.
- Step 10: Once the cupcakes are cooled, use a spoon to hollow out a small portion on the top of each cupcake. Fill the hollow with the leftover blueberry puree.
- Step 11: Pipe or spread the lemonade frosting on each cupcake.
Frequently Asked Questions
1. Can I use frozen blueberries for the puree?
Yes, you can use frozen blueberries. Just be sure to thaw and drain any excess moisture before blending.
2. How do I store leftover cupcakes?
Store cupcakes in an airtight container in the refrigerator for up to five days. Bring them to room temperature before serving for the best flavor and texture.
3. Can I make the frosting in advance?
Yes, you can make the frosting ahead of time. Store it in an airtight container in the refrigerator and bring it to room temperature before using it on the cupcakes.
4. How shelf-stable are these cupcakes?
These cupcakes can last at room temperature for about two days. For longer freshness, refrigerate them.
5. Can I substitute whole milk with a non-dairy alternative?
Absolutely! You can use almond milk, coconut milk, or any other non-dairy milk alternative for a dairy-free version.
Conclusion
Blueberry Lemonade Cupcakes are a delightful fusion of flavors that bring a refreshing and fruity twist to classic cupcakes. Their vibrant colors and delicious taste make them a showstopper at any summer event. Whether you’re enjoying them at a picnic or serving them at a party, these cupcakes are sure to impress. Try this easy recipe and indulge in a summer treat that everyone will love!
