One of my oldest and bestest friends, Soul Sista, is going to be a new auntie very soon. A baby shower was held for her sister-in-law yesterday afternoon and regretfully I couldn’t attend (I saw pictures of the mounds of amazing food afterwards and was even sorrier I missed out). Her sister-in-law asked if I’d bake something for the occasion. Being incredibly flattered (flattery gets you almost everywhere with me!) and honoured that I’d still be a small part of this wonderful event, I agreed. I wracked my brain for a while about what to make. I definitely wanted to make a cupcake cause they’re adorable and I wanted them to feature a flavour profile that’s light and summery.
I saw Pastry Affair’s stunningly impressive Blueberry Cream Cheese Cupcakes and knew I found the perfect recipe.
Lemon blueberry cream cheese cupcakes (adapted from Pastry Affair)
1/4 cup unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1/3 cup sour cream
1/4 cup vegetable oil
zest of 1 lemon
1 tbsp vanilla extract
1 3/4 cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
2/3 cup milk
1 1/2 cups frozen blueberries (the original recipe called for fresh but I haven’t had great experiences baking with them)
Preheat oven to 350 degrees F. Line a cupcake pan with cups.
In a medium bowl, mix together cake flour, baking powder, baking soda, salt and ground ginger.
In another large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time and beat well. Add in the sour cream, vegetable oil, vanilla extract and lemon zest. Beat together.
Add in the dry mixture, alternating with the milk (dry, milk, dry, milk, dry).
At this point, I filled each of the baking cups 1/3 full of batter, sprinkled on a layer of the frozen blueberries, then added more batter on top to fill each baking cup 2/3 full.
Bake for about 17 minutes. A toothpick inserted into the centre should come out clean. Don’t over-bake them – the tops of my cupcakes were barely coloured. You don’t want these delicate cakes to dry out. Cool the cupcakes on a baking rack and wait until they’re room temperature until you frost them.
For Pastry Affairs’ divine cream cheese frosting, see here.
I bought all this fancy icing equipment so that I could pretty up my desserts. That obviously didn’t happen.
I couldn’t help but laugh at my ugly ass attempt to frost these things. How do people make it look so effortless and beautiful?
What an amazing cupcake. The cake flour makes it super light and fluffy while the sour cream adds a moisture and depth of flavour. The lemon is subtle and highlighted by the ground ginger. The frozen wild blueberries I use never fail me. The cream cheese frosting brings it all together with it’s sweet, tangy taste and melt in the mouth silkiness.
That is one perfect, summery, celebratory bite.
I hope the momma-to-be and all her guests enjoyed.