Boozy Blueberry Lemon Cupcakes
User Reviews
5.0
6 reviews
Excellent
Boozy Blueberry Lemon Cupcakes
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Blueberry Filling
- 3/4 cup granulated sugar
- 3 T. cornstarch
- 1/3 cup lemon juice 2 small lemons
- 1 cup fresh blueberries
Cake
- 1/2 cup butter room temperature
- 1 1/2 cups granulated sugar
- 3 T. vegetable oil
- 4 large eggs room temperature
- 1/3 cup milk
- 2 T. limoncello
- 2 tsp. lemon extract
- 1/2 T. lemon zest 1 lemon
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 cups cake flour
Limoncello Frosting
- 1 cup butter room temperature
- 3 T. fresh lemon juice
- 2 T. limoncello
- 3 cups powdered sugar
- yellow gel paste color
- 21 fresh blueberries
- lemon zest curls
Instructions
Blueberry Filling
- In a medium saucepan, add in the sugar and cornstarch. Whisk to incorporate the cornstarch into the sugar. This will help prevent lumps when heating.
- Whisk in the lemon juice and the fresh blueberries. Mash the blueberries in the saucepan once the heat softens them a bit.
- Bring to a boil over medium heat and let boil for 4 minutes until thick. Be sure to stir constantly. The filling will become clear rather than cloudy and blue/purple.
- Place in a bowl and cover. Chill in the fridge.
Cake
- Preheat oven to 350 degrees. Place cupcake papers in the cupcake pan.
- In a mixing bowl, add in the butter, sugar and oil. Mix until light and fluffy. This will take about 2 minutes.
- Add in the room temperature eggs one at a time and mix until combined. Once they are mixed in, turn the hand mixer to high and beat for another 3 minutes until the mixture becomes thick and very pale. This is crucial otherwise the cake will fall.
- Measure out the milk, limoncello, lemon extract and zest. Set aside.
- Measure out the cake flour, baking powder and baking soda.
- Add a third of the flour mixture into the egg mixture. Beat just until combined.
- Add half of the milk and beat until just combined.
- Repeat adding another third of the flour then the rest of the milk. Finish with the last bit of flour.
- Scoop out the batter and place in the cupcake liners. Only fill about ⅔ full.
- Place in the oven and bake for 17 minutes or until done. Place a toothpick in the center of the cupcakes and if it comes out clean or with moist crumbs it’s done. If there’s still batter, give it another minute or two.
- Remove from the oven and let cool.
- Once completely cooled, cut out holes in the center of the cupcakes. Only go about three-quarter of the way down the cupcake for the holes.
- Place the chilled blueberry filling in each of the cupcakes. Keep the filling flush with the cupcakes and not peaking out of the top.
- If you want to get real boozy, add a 1/2 teaspoon to 1 teaspoon of limoncello to the top of the cupcake. Don’t oversaturate it, otherwise you’ll have a soggy cupcake.
Limoncello Frosting
- In a large mixing bowl, add in the butter. Mix until the butter is creamy.
- Add in the lemon juice, limoncello, and powdered sugar. Mix on low until the powdered sugar is almost completely incorporated.
- Turn mixer on high and beat for about 1 to 2 minutes until light and fluffy.
- Place a 1M piping tip into a disposable piping bag. Line one crease of the piping back with the yellow gel food color.
- Fill bag with the frosting. Pipe nice tall swirls on each cupcake.
- Garnish with a lemon zest curl and fresh blueberry.
- Serve!
Nutrition Information
Show Details
Calories
330kcal
(17%)
Carbohydrates
48g
(16%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
75mg
(25%)
Sodium
166mg
(7%)
Potassium
85mg
(2%)
Sugar
38g
(76%)
Vitamin A
470IU
(9%)
Vitamin C
1.6mg
(2%)
Calcium
36mg
(4%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 21cupcakes
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 75mg | 25% |
| Sodium | 166mg | 7% |
| Potassium | 85mg | 2% |
| Sugar | 38g | 76% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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