Lemon Blueberry Cupcakes with Cream Cheese Middles

Well, hello there! It’s been a long time, hasn’t it?

Back in October I admitted that I was having a hard time writing posts, and as you can see, I haven’t exactly gotten back into the swing of things yet. The problem comes from two places really. 1. We’ve been cooking a lot of easy favorites like curries, grilled steaks, burgers, and pre-made stuff that’s still in our freezer. 2. After waiting so long to post recipes, I kind of forgot what I did and had to think really hard about it.

This scrumptious cupcake recipe falls under pitiful-excuse-number-2.

I made these little beauties for a party and was especially proud of them because it was my first attempt at making up my own baking recipe! Sort of. I actually combined two recipes, said a little prayer, and hoped it worked. The first inspiration recipe is Lemon-Raspberry Cupcakes from A Healthy Life for Me. The second inspiration recipe was Hot Polka Dot’s Lemon-Blueberry Cheesecake Cookies (I’ve made this cookie recipe before. They are to die for.).

The result is a cupcake that’s savory and sweet– perfect for those of you who insist you don’t like desserts!



Lemon-Blueberry Cupcakes with Cream Cheese Middlesprint this recipe

Step 1: In a bowl, combine 1 1/12 cups flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and the zest of 1 small lemon.

lemon zest

Step 2: In a stand mixer, cream together 1/2 cup of butter with 1 cup of sugar. Add 2 eggs to the mixture, incorporating the first before adding the second. Then add 1 1/2 tsp vanilla.






Step 3: Add 1/3 of the flour mixture, blend. Add 3 tbsp lemon juice, blend. Slowly add 1/3 cup of milk and the rest of the flour mixture. (you should add half of the milk, then half of the remaining flour, then the rest of the milk, then the rest of the flour).



Step 4: Gently fold in a blueberries (as many as you like. I think I used about 1/2 of a small container). Be careful not to let them burst.



Step 5: Fill 18 muffin tins until they are a smidge more than 3/4 of the way full (you may have extra batter– you can freeze it for another batch or make more cupcakes).


Step 6: Cut a an 8 oz package of cream cheese into 18 cubes. If you are making more than 18 cupcakes, you will need another block of cream cheese. Place one cube into each muffin cup and push it down. The batter will cover the top (you might have to help it out by smearing it over with a spoon)

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Step 7: Bake at 350° for 20-22 minutes, until they are cooked through.


in lieu of frosting, dust generously with powdered sugar

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