Brightly flavored lemony cupcakes dotted with juicy blueberries and topped with a lemony cream cheese frosting.
So. We have a fruit fly problem.
Which is to say, it’s not really the insects themselves that are the issue, but the fact that they seem to be exerting some sort of vengeance upon us. In bug bite form.
Why so vindictive, little arthropods?
Is it because The.Boy ate all of your bananas and I stored all the peaches and plums in the fridge (even though it pained me to do so) and apparently no one else on this floor has fresh fruit lying around, so you were entirely dependent on my stash and now it’s gone?
Is it all really so bad that you feel compelled to bite us in inappropriate places? (The tops of my feet! The.Boy’s underarm! Is there no justice!?!)
Well, two can play this game. Because I took the last of the lemons and used them in these bright juicy luscious cupcakes.
So now there’s really nothing for those six-legged fiends to munch on.
Last man, girl, or insect standing wins.
Although, all things equal, I’m pretty sure I already came out on top.
These cupcakes are seriously fabulous and worth turning on your oven in the middle of a 100+ degree heat index.
Plus, they aid in my second revenge tactic (plan B) which is hoping that one of those little buggers flies into the oven right before I shut the door and perishes on it’s fiery floor.
I mean, it hasn’t happened yet. But is this not a
shameless excuse perfectly justifiable reason to get another batch of these cuties into my life? Methinks yes.
Whether you have a fruit fly problem or not, I urge you to make these. Fluffy, moist, and cream cheese frosting covered, they are everything you could want in a cupcake.
And more, given that I made them with Greek yogurt. So they are protein-filled to boot. #winning
Speaking of Greek yogurt, it is one of my favorite ingredients to bake with (and also to use as a substitute for all the things in life I detest, namely mayo and sour cream). It’s high in protein, calcium, and active bacterial cultures that aid in digestion. Plus it’s so absurdly creamy that you feel like you’re eating something decadent even when it’s totally good for you.
To get all of YOU excited about baking and cooking with yogurt, the American Dairy Association and Dairy Council has offered up a fabulous GIVEAWAY for you guys! One winner will receive a silicone solutions 6 piece baking set, I love Greek yogurt t-shirt, I love Greek yogurt cooler tote, and manufacturer coupons for FREE Greek yogurt. All you have to do to enter is:
For one entry – Like the American Dairy Association and Dairy Council on Facebook, follow them on Twitter, and leave a comment telling me what your favorite way to eat Greek yogurt is.
The winner will be chosen next Thursday (July 25th). Good luck!
One year ago…Summer Squash and Ricotta Galette
Two years ago…Noodles in Thai Curry Sauce
Three years ago…White Chocolate Raspberry Truffle Cheesecake
Four years ago…Chocolate Mousse Pie
- ¾ cup plus 2 tbsp all-purpose flour
- ¾ cup cake flour
- 1½ tsp baking posder
- ¼ tsp salt
- 8 tbsp unsalted butter, room temperature
- ¾ cup plus 2 tbsp sugar
- zest of 1 lemon
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- ½ cup plus 2 tbsp 2% greek yogurt, room temperature
- 1 cup fresh blueberries
- 8 oz low-fat cream cheese
- 5 tbsp unsalted butter, room temperature
- 1 tbsp lemon juice
- zest of 1 large lemon
- 3 cups confectioners' sugar
- fresh blueberries, to garnish
- Heat oven to 350. Line cupcake pans with cupcake liners. In a medium bowl, whisk together ¾ cup flour, cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddles attachment, cream together the butter and sugar until fluffy, about 3 minutes. Add in the lemon zest and mix to combine. Add in the eggs, one at a time, mixing for 30 seconds after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla and lemon juice.
- Turn the mixer to low and add in half the dry ingredients mixture, mixing until just combined. Add in the greek yogurt and mix in. Add the remaining flour and mix until just incorporated.
- In a small bowl, toss the blueberries with the remaining flour. Use a spatula to gently fold the blueberries into the cake batter. Divide the batter among the cupcake pans, filling each liner until it's about ¾ full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes and then transfer to a wire rack to cool completely.
- For the frosting, combine the cream cheese and butter in the bowl of a stand mixer and mix until fluffy, about 3 minutes on medium-high speed. Add in the lemon juice and zest. Beat in the confectioners' sugar on low speed, increasing it as it combines with the butter and cream cheese. Beat until smooth. Frost cooled cupcakes and then garnish with the fresh blueberries.