Winter meets Summer.

I’ve blended summer blueberries with winter Meyer lemons to make these lemon cupcakes with blueberry buttercream frosting.

I missed Meyer lemon season last winter and was determined not to miss it this year. It seems that nearly everyone in the blogging world raves about them, so I figured I should give them a go. I noticed that they were in season when I saw them at Dean & Deluca on a recent visit to Georgetown but I didn’t feel like dragging a bunch of lemons around all day. Fortunately my local Trader Joe’s had them in stock when I got home.

These cupcakes are the first and only thing I’ve made with them so far so the jury is still out on whether I like/love them or not. Lots of people seem to love them because they’re not as tart as regular lemons. I’ve no issues with the tartness of regular lemons so that’s not going to make me love the Meyer lemons. I was advised to try them with agave nectar in a batch of margaritas. That might be when I decide whether I love them or not.

For these cupcakes, you can skip the Meyers altogether and use regular lemons. I would have done so if the Meyer lemons weren’t already in the house. For the blueberry buttercream frosting, I added blueberry jam to a batch of regular buttercream frosting. I made the jam last summer with blueberries I picked. You could use store bought blueberry jam.

If you already have a favorite golden cupcake recipe, use it. Just add lemon juice and lemon zest.

Meyer Lemon Cupcakes

Very slightly adapted from the “Golden Vanilla Cupcakes” recipe in Vegan Cupcakes Take Over the World

Makes 12 regular or 24 mini cupcakes

Ingredients

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 1 1/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• juice of 2 Meyer lemons (or 2 medium regular lemons)
• 1 tablespoon Meyer lemon zest (or regular lemon zest)

Directions

1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
2. Whisk the soy milk and apple cider vinegar in a measuring cup and set aside a few minutes to curdle.
3. Whisk the flour, cornstarch, baking powder, baking soda and salt in a large bowl.
4. In a separate large bowl, cream margarine and sugar for about 2 minutes at medium speed with a handheld mixer. Beat in the vanilla, lemon juice & lemon zest.
5. Alternate beating in the soy milk mixture and dry ingredients. Stop to scrape the side of the bowl a few times.
6. Fill cupcake liners 2/3 full and bake for 20-22 minutes until done. Transfer to a cooling rack and let cool completely before frosting.

Blueberry Buttercream Frosting

Adapted (and no longer vegan) from the “Vegan Fluffy Buttercream Frosting” recipe in Vegan Cupcakes Take Over the World

Ingredients

• 1/2 cup shortening
• 1/2 cup margarine
• 3 1/2 cups confectioner’s sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 3/4 cup blueberry jam

Directions

1. Beat shortening and margarine together until well combined and fluffy.
2. Add the sugar and beat for 3 more minutes.
3. Add the vanilla and milk, beat for another 5-7 minutes until fluffy.
4. Add blueberry jam and beat until well combined.
5. Pipe or spoon onto cupcakes.

Tweet This Post