Ever since fresh blueberries came into season around here, I’ve been obsessed with the blueberry-lime flavor combo in baked goods. I’ve made at least 3 recipes incorporating the two ingredients, and loved each of them for different reasons. The only problem is I’ve yet to share any of them with you! I realized if I didn’t get on it soon I’d be posting about them in October or November, long after fresh blueberries (the good ones, anyway) would be available in some places. Plus, no one would care about blueberries at that point because we’d all have moved onto that most beloved of all fall baking ingredients – pumpkin
I baked these cupcakes for a friend’s birthday last month and since it was just he and his wife who’d be sharing them, I halved the recipe and wound up with six. The cupcakes were really moist and fluffy, so there won’t be any confusing them with muffins. I even had problems with some of the liners separating from the cupcakes after being stored overnight, which generally only happens to me when a cupcake is super moist. A whipped cream topping would be great on these cupcakes, but I went with cream cheese frosting instead – not only because it’s delicious, but because I find it holds up better over time than whipped cream. Cream cheese frosting is one of my favorites, but the lime flavor in this one made it so irresistible I had to hide the tiny amount of leftover frosting from myself in the freezer. It was the perfect match for these fruity cupcakes.
One quick note on the frosting – I had some trouble achieving a pipeable consistency. The frosting was runny initially, so I wound up adding quite a bit of extra confectioners’ sugar, which I’ve reflected in the recipe below. Next time I might just use my go-to cream cheese frosting instead and add the lime flavoring.
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 confectioners’ 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