Categories
DESSERT

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies are melt-in- your-mouth, soft and chewy buttery cookies overloaded with white chocolate and cranberries.

White chocolate and cranberries are one of the best flavor combinations ever! Now imagine a bunch of sweet and tangy dried red cranberries and white chocolate chunks held together with rich and buttery cookie dough. WOW!

I bet you won’t be able to wait holiday baking season to try this White Chocolate Cranberry Cookies recipe! And why should you?! You could bake these yummy cookies right now!

They are dressed up for holidays. Cranberry cookies will look great at your Thanksgiving dinner, they are perfect for holiday cookie exchange or as a homemade gift. Even Santa loves these. If you leave White Chocolate Cranberry Cookies for him on Christmas Eve, don’t forget a tall glass of milk, because these cookies are very, very rich!!!

Best thing about food blogging is that you have the perfect excuse to eat delicious desserts any time of year, claiming that you simply have to present to your readers the variety of recipes for the holidays that are perhaps weeks or months away.

Also I have a very, very long wish list for Santa this year, so I’ll have to leave him a tray overloaded with awesome cookies and a gallon of milk. He will be very exhausted while fulfill all my wishes, and who knows maybe he remain stuck in the chimney with all that gifts for me. I’ll have to show him my goodwill so I set myself a challenge to find THE BEST CHRISTMAS COOKIES FOR SANTA this year!!!

Ingredients

  • 1/2 cup unsalted butter-softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 ½ teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4. oz. white chocolate chopped into small chunks or 2/3 cup white chocolate chips
  • 2/3 cup dried cranberries

Instructions

  1. In a small bowl stir together flour, corn starch, baking soda and salt.
  2. In medium bowl beat butter until creamy and smooth. Add sugar and mix until light and fluffy. Mix in egg and vanilla.
  3. Turn mixer on low speed and add in flour mixture. Dough will be thick.
  4. Add white chocolate chunks (or white chocolate chips) and cranberries. Mix a few seconds just to combine.

You can find complete recipes of this White Chocolate Cranberry Cookies in omgchocolatedesserts.com

Categories
DESSERT

Almond Joy Overnight Oats

Chocolate, almonds, and coconut are blended together into this almond joy inspired overnight oats recipe.

Overnight oats. You either love them or hate them. Personally, I absolutely love overnight oats! Since these are eaten cold I tend to enjoy them more during the summer months but let me tell you this new Almond Joy recipe will be on my menu rotation all year round! OMG! So simple to make but beyond delicious.

Now if you are more of a green smoothie or low carb morning person buuuut still have a killer chocolate sweet tooth (fyi I’m describing myself) then this recipe can be enjoyed for a snack or even lunch. All I’m saying is don’t feel that this oats in a jar recipe is for breakfast only. This rich chocolate almond joy overnight oats recipe can be enjoyed any time you want.

I find it to be filling so if you are just looking to curb a craving but don’t want the whole jar you can easily make smaller jars of this. I love 4-ounce mason jars. They come in handy to create perfectly portion-controlled desserts or snacks.

This recipe is beyond simple to make and can be made a couple days ahead of time. The ingredients include rolled oats, unsweetened coconut milk, chia seeds, unsweetened cocoa powder, almond extract, vanilla extract, chopped raw almonds, shaved unsweetened coconut, pure maple syrup, and a little touch of chocolate chips. I would be willing to bet you have most (if not all) of these ingredients in your fridge and pantry.

A couple notes. You can use any milk you like. I exclusively use unsweetened coconut milk because that’s what I have in my fridge. Also, because this is an almond joy inspired recipe coconut milk works great! Second, I get asked a lot about using steel cut oats in an overnight oats recipe. I tried a couple times with no luck. I’m thinking you need to par-cook steel cut oats first to fully “cook” in the overnight oats recipes. I like using rolled oats because it’s quick and easy.

Ingredients

  • ½ cup rolled oats
  • ½ tablespoon cocoa powder
  • 1-teaspoon chia seeds
  • ½ cup unsweetened coconut milk
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon almond extract
  • 1 tablespoon pure maple syrup, divided
  • 5 almonds, chopped
  • 1 tablespoon shredded unsweetened coconut
  • 1 teaspoon chocolate chips

Instructions

  1. In a 16-ounce mason jar stir together the rolled oats, cocoa powder, and chia seeds.
  2. Next add the coconut milk, both extracts, and 2 teaspoons of maple syrup. Stir until combined.
  3. Place the lid on and store in the refrigerator for up to 5 hours or overnight.

You can find complete recipes of this Almond Joy Overnight Oats in organizeyourselfskinny.com

Categories
DESSERT

Chocolate Chip Pancakes

Perfectly stackable, super fluffy Chocolate Chip Pancakes. Made with buttermilk for the perfect flavor & filled with mini chocolate chips. These are delish!

So today, to continue on the chocolate for breakfast train, we’re combining the most iconic breakfast food – namely pancakes – AND chocolate. Light & fluffy chocolate chip pancakes if you please.

You can eat these for breakfast drenched in maple syrup or for dessert with a scoop of vanilla ice cream.

These chocolate chip pancakes are based off of my favorite fluffy buttermilk pancakes. I’ve taken it upon myself to diligently test this recipe (AKA make pancakes way too often) – and I know you’ll love them.

Ingredients

  • 1 cup all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter cooled to room temperature
  • 2 tablespoons granulated sugar
  • 1 in large egg room temperature (place a bowl of lukewarm water for 5 minutes to warm up quickly)
  • 1 teaspoons and 1/2 vanilla
  • 1 cup buttermilk room temperature (microwave on high for 10 seconds then stir to warm up quickly)
  • 1/3 cup mini chocolate chips

Instructions

  1. In a large bowl whisk together the flour, baking soda, baking powder & salt. Set a side.
  2. In a separate medium sized bowl, whisk together the melted butter, sugar, egg and vanilla. Once combined, add in the buttermilk and whisk until combined.
  3. Pour the wet ingredients into your bowl with the flour mixture. Gently fold together using a large wooden spoon or rubber spatula. Then stir in the mini chocolate chips. Be careful not to overmix your pancake batter.
  4. Having a few lumps in the batter is totally ok. The batter will be thick.

You can find complete recipes of this Chocolate Chip Pancakes in justsotasty.com

Categories
DESSERT

HIGH PROTEIN, LOW CARB, HEALTHY “BROWNIE” DESSERT

Who doesn’t loooooooove Chocolate! This is so cool! You can have these High Protein, Low Carb, Healthy “Brownie” Dessert Bars  when you’re on your 4-hour body Diet. Yes, that is right! Do treat these the same way you would treat hummus or nuts though. Don’t go crazy with these. I suggest making them on your cheat day and then you could have one here or there throughout the following week, if you absolutely need to have something sweet.

There is no need to forgo your pencil skirt for those sweatpants when you eat these healthy little bundles of joy because these are made with fiber rich black beans, un hun, that’s what I said…Black Beans! I know it sounds kinda gross, but they are not. These are delicious, rich and chocolaty.

Using stevia instead of sugar makes these low carb so you get that natural sweetness. I have to say that I am 100% real when I say that these are the BEST LOW CARB BROWNIES I’ve ever made. If you are in need of a quick fix…MAKE.THESE. If you seriously don’t have the time, this is your answer.

Let’s say you have an event that you need to bring something…like a pot luck thingy, or even your cheat day on the sofa, bring these. No one will ever know that these are a High Protein, Low Carb, Healthy Brownie. They’ll think that they’re the real thing and then you can surprise them in the end. Just say “Surprise!” These are actually healthy and I just saved your ass! Literally!

INGREDIENTS :

  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1/4 cup carob or cocoa powder (unsweetened)
  • 1 1/4 cups dark chocolate chips
  • 2 eggs
  • 1/3 cup coconut oil or melted butter
  • 2 tsp pure vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp instant coffee
  • 1-2 tbp stevia

INSTRUCTIONS :

  1. Preheat oven to 350 degrees
  2. Either line an 8 by 8 baking dish with parchment paper and leave a little out on 2 sides to make it easy to lift out after they’re baked, or Grease baking dish with butter or use non-stick dish.
  3. Mix all ingredients in a food processor until batter consistency.
  4. Pour batter into baking dish and level it out.
  5. Bake 30-35 minutes or until a toothpick comes out clean.

You can find complete recipes of this HIGH PROTEIN, LOW CARB, HEALTHY “BROWNIE” DESSERT in 4hourbodygirl.com

Categories
HEALTHY

Spinach + Banana Healthy Breakfast Muffins Recipe for Toddlers

This is THE Healthy Breakfast Muffins Recipe for Toddlers you’ve been searching for!

I think I speak for many toddler moms out there when I say that trying to get your toddler to eat vegetables is hard work! I remember when my daughter was just starting to eat solid foods and she loved spinach, broccoli and carrot purees – it was glorious! Right as I got overly confident in her vegetable eating abilities, she became a toddler with preferences, and a certain ‘tude against all veggies! I did NOT see that one coming. Now, I’ve made it my personal mission to hide as many vegetables as I can into other foods that she will eat – smoothies, muffins, sandwiches, etc.

A few months ago one of my fellow mommy friends, Ashley (Founder of The Sharing Exchange — a website where you can rent children’s goods and get paid to share yours), sent me this Spinach + Banana Healthy Breakfast Muffins Recipe for Toddlers. Ashley is great in the kitchen and I knew if this recipe came from her that it HAD to be good (and nutritious) so we gave it a go and it has become a breakfast staple in our household ever since.

These Spinach and Banana Breakfast Muffins are REALLY good – like TOO good…like, Mommy might eat 35 muffins this morning good. But they’re packed with spinach and contain low sugar so it serves as a guilt-free and perfect grab ‘n go breakfast for the whole family!

INGREDIENTS:

  • 1/2 cup unsweetened applesauce (one of the single serving cups)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups fresh organic spinach – uncooked (could also add shredded carrots, shredded zucchini, or shredded
  • yellow squash (all raw) to really pack it full of veggies!)
  • 1 ripe banana
  • 1/3 cup Maple Syrup, Organic, Grade A
  • 2 tablespoons Organic Coconut Oil
  • 1.5 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350° F.
  2. Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup and coconut oil) in a blender or food processor and blend.
  3. Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
  4. Add the wet spinach mixture from blender to the dry ingredients.

You can find complete recipes of this Spinach + Banana Healthy Breakfast Muffins Recipe for Toddlers in thetribemagazine.com

Categories
DESSERT GLUTEN FREE

HEALTHY FLOURLESS LEMON POPPY SEED BREAKFAST CAKE

A delicious healthy flourless lemon poppy seed breakfast cake with a subtle tang of citrus from the lemon! The light and fluffy filling is studded with poppy seeds, with a tender exterior- It’s naturally gluten free, vegan, dairy free and sugar free, with a tested paleo option- Even the frosting is healthy too!

Not even kidding you guys- this went on for at least five minutes. I pretty much had to tell my mum that her cooking was better than an Indian buffet and that the Persians invented everything. Only then did she tell me the lemon rind and lemon juice proportions in her lemon poppy seed loaf.

I don’t actually know why I claimed to be allergic so said loaf growing up- I think it comes down to being blessed with mum making other sweet treats, in which the lemon flavored ones got the stink eye. That, and the fact that I associated citrus foods to only be reserved to savory recipes.

I swear since being in Los Angeles, my inner lemon has come out to frolick and it doesn’t seem to be going anywhere.

After sharing a handful of breakfast cake recipes (let’s face it- It’s purely an excuse to advocate eating dessert for breakfast) recently, I knew it was only a matter of time before I shared one of the citrus variety. As much as I am an advocate of (some) convenience foods or aids, using fresh lemon juice AND lemon rind is key- It’s also something my mum preached over and over again when she FINALLY gave me the proportions. She told me not to use bottled lemon juice and definitely NOT lemon extract- She also advised me that some brands use coloring in it and after a quick scan at the supermarket- She was (unfortunately) right. Anyway, it’s high time you pucker those faces up to make this healthy flourless lemon poppy seed breakfast cake!

INGREDIENTS:

For the Gluten Free/Vegan/Flourless version

  • 2 cups gluten free rolled oats, ground into a flour
  • 1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
  • 1 T baking powder
  • pinch sea salt
  • 1/4 cup poppy seeds
  • 3/4 cup + 2 T dairy free milk
  • 2 T lemon juice
  • 2 T lemon zest
  • 1 flax egg (can sub for 1 large egg if not vegan)
  • 1 tsp vanilla extract
  • 6 T nut butter of choice, melted (I used smooth almond butter)

For the Paleo option

  • 1/2 cup coconut flour
  • 1 cup unsweetened applesauce
  • 1/2 tsp baking soda
  • 1/4 cup maple syrup (can sub for honey or agave)
  • 1/4 cup cashew butter (can sub for almond butter or coconut oil)
  • vanilla extract
  • 1/4 cup poppy seeds
  • 1 T lemon juice
  • 1 T lemon zest
  • 4 large eggs, whisked lightly

For the protein frosting

  • 3 scoops vanilla protein powder (see SHOP page on the menu bar)
  • 1-2 T granulated sweetener of choice (optional)
  • 1-2 T nut butter of choice (optional)
  • Dairy free milk to form batter

For the coconut butter frosting

  • 4-6 T coconut butter, melted
  • 2 T granulated sweetener of choice
  • Dairy free milk to thin out

For the basic cream cheese frosting

  • Dairy free cream cheese (can sub for any cream cheese)
  • 2 T granulated sweetener of choice
  • pinch cinnamon

Instructions

  1. Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
  3. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed.

You can find complete recipes of this HEALTHY FLOURLESS LEMON POPPY SEED BREAKFAST CAKE in thebigmansworld.com

Categories
DESSERT HEALTHY

LOADED M&M OREO COOKIE BARS

If you like Oreos and M&Ms, these are the bars for you.

Is there anyone who doesn’t like Oreos and M&Ms? I hope not. Or you may be reading the wrong blog.

These bars came to be because I was preparing to move and in an effort to clean out my pantry, I started grabbing things that looked like they’d work together.

A stick of butter, 1 egg, 1 cup of brown sugar, and 1 cup flour. Check. I always have those items on hand.

And if you do, you can make these in 5 minutes without a mixer and they’re ready in a half hour. Love pans of bars for that reason. Fast, easy, no dough to chill.

If you don’t have Oreos or M&Ms, shop in your own pantry for what you do have.

Graham crackers, 4-day old leftover chocolate chip cookies that are past their prime, leftover Funsize candy bars from last Easter, the remains of your last impulse buy at Trader Joe’s like chocolate-covered pretzels or that tub of mini peanut butter cups you’ve been snacking on at midnight, or the nearly empty bag of white chocolate chips that you grab a handful of every time you walk past the cupboard.

INGREDIENTS:

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 18 Oreo Cookies, coarsely chopped (I used Oreo Chocolate Birthday Cake Sandwich Cookies; another type of chocolate sandwich cookie may substituted, or about 2 heaping cups of coarsely chopped add-ins including leftover cookies, graham crackers, chocolate-covered pretzels, etc.)
  • about 1/2 cup M&M’s (I used plain, use your favorite flavor or other chopped candy)

DIRECTIONS:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined, don’t overmix.
  5. Stir in the Oreos.

You can find complete recipes of this LOADED M&M OREO COOKIE BARS in averiecooks.com

Categories
DESSERT HEALTHY

THE BEST HOMEMADE CINNAMON ROLLS EVER!

This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you’ll ever need.

I’ve clearly been holding out on you. My recipe for The Best Homemade Dinner Rolls Ever has been a viral sensation with millions of views and hundreds and hundreds of reviews, questions, and comments. Thousands if we count the ones on Facebook. So many people have requested my recipe for how I turn that same amazing dough into cinnamon rolls. Your wish is my command because here it is!

These are the perfect cinnamon rolls. They are soft, fluffy, and gooey all at the same time. They melt in your mouth when they are still warm. Basically, they are to die for. I have to be careful when I make them because we literally eat the whole pan at once. And there are only four of us.

Watch the video where I give tons of tips and tricks for this recipe. If your question isn’t answered there then be sure to leave a comment below. I want to be sure that you can make these bad boys in your own kitchen. You deserve it!

Ingredients

Dough

  • 1 cup warm milk
  • 1 tablespoon instant dry yeast
  • 2 tablespoons white granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons salted butter, softened
  • 1 large egg
  • 3 cups all-purpose flour

Filling

  • ½ cup salted butter, melted
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon

Glaze

  • 4 ounces cream cheese, softened
  • ¼ cup salted butter, softened
  • 1 to 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.

You can find complete recipes of this THE BEST HOMEMADE CINNAMON ROLLS EVER! in thestayathomechef.com

Categories
DESSERT HEALTHY

Blueberry Muffin Cake

Blueberry Muffin Bundt Cake! Simple and sweet blueberry cake loaded with blueberries and lemon zest, then topped sweet buttermilk glaze and crispy crumbly oat topping. This blueberry cake is a sensation any day of the week.

As we get closer and closer to berry season, my cravings for bright tangy nutrient-packed berries is uncontainable. I want them on cereal, in smoothies, in salads, in sauces, but most of all, in dessert. And I like to pretend that adding berries makes everything I eat super healthy.

Let’s just go with it.

Along the lines of healthy… Sometimes I want dessert for breakfast. Other times I want breakfast for dessert. Today’s recipe is an either-or recipe, I like to call Blueberry Muffin Cake.

It’s a blueberry cake with the rich and tangy elements of a good blueberry muffin recipe, like buttermilk and lemon zest. Then I topped the cake with a creamy buttermilk glaze and crumbled brown sugar oat topping, similar to streusel topped muffins!

The crumbly oat and nut top, tender decadent cake crumb, and dark juicy blueberries are simply more than I can bear. See how the berries are bursting out of the surface?

Ingredients:

For the Blueberry Cake:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose Gold Medal Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • Zest of 2 lemons
  • 1 pound fresh blueberries

For the Buttermilk Glaze:

  • 3 tablespoons buttermilk
  • 1 cup powdered sugar

For the Oat Crumble Topping:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons oats
  • 2 tablespoons sliced almonds

Directions:

  1. For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.
  2. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

You can find complete recipes of this Blueberry Muffin Cake in aspicyperspective.com

Categories
DESSERT HEALTHY

LEMON BLUEBERRY CUPCAKES

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they’re simply irresistible.

My friends!!!
The weekend is at our fingertips and I couldn’t be more excited… to do nothing. I’m talking a feet kicked up on the coffee table, delivery menus at arms length, and Law & Order on loop kind of weekend. After 4 epic recipe fails, an inbox that just won’t quit, and the return of allergy season, I just need it.

What’s on the horizon for your weekend? Relaxing? Adventuring? Baking some of my recipes? If you bake one recipe this weekend, may I suggest these beautiful lemon blueberry cupcakes?

They’re quite simple to make, but yield very impressive results. The cupcakes themselves are supremely moist, just sweet enough, and exploding with blueberries in every bite. The batter will be quite thick, but fret not, as they bake up beautifully!

The lemon cream cheese frosting is a breeze to whip up and compliments the lemon blueberry cupcakes perfectly. Start to finish, making the frosting should only take 10 minutes max, so you’ll have plenty of time to whip it up while the lemon blueberry cupcakes bake.

Tips and Tricks For Success:

  1. Before you begin assembling the batter for your lemon blueberry cupcakes, it’s very important all of your liquid ingredients have been brought to room temperature. For this recipe, this means the sour cream, milk, butter, and eggs. I find in these warmer months this takes about 30 minutes, but times will vary depending on your climate.
  2. I list lemon extract as an optional ingredient. If you prefer cupcakes that have a light lemon flavor, I do not think it’s an essential ingredient. If you prefer a very lemony cupcake, I highly suggest adding the extract to both the lemon blueberry cupcake batter as well as the frosting. I love Watkins pure lemon extract because it’s 100% natural, doesn’t contain any artificial flavors, colors, or additives, and just tastes like pure lemon. Btw, I’m not getting paid a cent to say any of that; I just really love their lemon extract!
  3. Lightly scoop and level your flour. Packed flour will lead to dry, dense cupcakes.
  4. Fresh or frozen blueberries may be used in the batter. If you’re using frozen, do not thaw them first. Frozen blueberries will likely make the cupcakes a little more purple than fresh, but both taste equally delicious.
  5. I do not recommend adding more blueberries than called for to the batter. Adding too many berries will weigh down the cupcakes as they bake, causing them to sink the middle and bake unevenly. You can add plenty of extra blueberries on top of the frosting 😉
  6. Speaking of the frosting, you’ll want to make sure your butter and cream cheese are very soft before beginning. I suggest getting them a little softer than room temperature; this ensures they beat smooth and no clumps are left behind.
  7. Keep an eye on your cupcakes as they bake. My cupcakes took exactly 20 minutes, but yours may be done as early as 16, depending on how your oven runs. You’ll know they’re done when a toothpick inserted in the center comes out clean, or with just a few moist crumbs attached.
  8. As always, you’ll want to make sure the cupcakes are completely cooled before frosting them. I used a Wilton Extra Large Round Tip to frost my cupcakes, but any tip – or even just a knife – will do.
  9. If you’d like your cupcakes to look exactly like the ones in these photos, simply top them with fresh blueberries (I find the smaller ones look better and don’t weigh down the frosting too much) and fresh lemon zest (I like to grate it onto a large plate and let it dry just a few seconds before sprinkling it).

INGREDIENTS :

For the Lemon Blueberry Cupcakes:

  • 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • 3 tablespoons fresh lemon juice, divided
  • 3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
  • 1 large egg plus one egg yolk, at room temperature
  • 2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter, very soft
  • (1) 8 ounce block full-fat cream cheese, very soft
  • 4 cups confectioners’ sugar
  • 1 and 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)
  • 1/2 teaspoon finely grated lemon zest

To Decorate:

  • 1 teaspoon freshly grated lemon zest, optional
  • 1/2 cup fresh blueberries, optional

INSTRUCTIONS :

For the Lemon Blueberry Cupcakes:

  1. Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
  2. In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside.
  3. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice whisk well to combine and set aside.
  4. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries
  5. add remaining flour and toss to coat the berries in the flour; set aside.
  6. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds.
  7. Add in the granulated sugar and lemon extract (if using) and beat until well combined.
  8. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low.
  9. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds).
  10. Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined.
  11. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
  12. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full.
  13. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
  14. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  15. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.

You can find complete recipes of this LEMON BLUEBERRY CUPCAKES in bakerbynature.com