Blueberry Cupcakes with Lime Cream Cheese Frosting

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Here is another one I find in search for the perfect dessert. Blueberry
Cupcakes with Lime Cream Cheese Frosting!!!


adapted from Annie's Eats (who adapted the cupcakes from Martha Stewart,
frosting from Confections of a Foodie Bride)

3/4 cup plus 2 tablespoons all-purpose flour, divided
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons sugar
Zest of 1 lime
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lime juice
1/2 cup plus 2 tablespoons milk, at room temperature
1 cup fresh blueberries

8 oz. cream cheese
5 tablespoons unsalted butter, at room temperature
4 1/2 cups confectionersí sugar, sifted
1 tablespoon lime juice
Zest of 1 lime

Preheat the oven to 350 F. Line cupcake pans with paper liners.

To make the cupcakes: Whisk 3/4 cup of the all-purpose flour, the cake
flour, baking powder and salt together in a medium bowl. In another
medium bowl, toss the blueberries with the remaining 2 tablespoons of
all-purpose flour. In the bowl of a stand mixer fitted with the paddle
attachment, combine the sugar and lime zest - rub together with your
fingertips until fragrant. Add the butter to the bowl and cream on
medium speed until light and fluffy, about 3 minutes. Add the eggs, one
at a time, beating after each addition. Mix in the vanilla and lime
juice. With the mixer on low, alternately add the flour mixture and
milk, beginning and ending with the flour. Beat just until incorporated.
Gently fold the blueberries into the batter with a rubber spatula.

Divide the batter evenly between the prepared liners, filling each about
3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the
center comes out clean. Transfer the pans to a wire rack and cool the
cupcakes for 5 minutes before removing them from the pans to the rack to
cool completely.

To make the frosting: In the bowl of a stand mixer fitted with the
paddle attachment, beat the cream cheese and butter on medium speed
until smooth, about 3 minutes. Beat in the lime juice and zest. Add the
confectioners' sugar, 1/2 cup at a time, until completely incorporated.
Increase the mixer to medium-high speed, and beat until fluffy. Frost
the cooled cupcakes, and garnish with additional blueberries.

Makes about 14 cupcakes

source: 'Tracey's Culinary Adventures: Blueberry Cupcakes with Lime
Cream Cheese Frosting' ( )


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