Dessert - Lemon blueberry cupcakes pioneer woman recipes

Author: Anneliese Fullbright  

Get Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting Recipe from Food Network One day I made Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries.

Lemon Blueberry Cupcakes

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.
Provided by: Ashley Manila
Total time: 75 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 15 servings
Cuisine: Cupcakes
Number of ingredients: 22

Ingredients:

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

How to cook:

1. For the Lemon Blueberry Cupcakes:
2. Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
3. In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
4. 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. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). 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. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
5. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. 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.
6. For the Lemon Cream Cheese Frosting:
7. In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
8. To Decorate:
9. Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!

Notes: Lemon-Blueberry Pancakes (Pioneer Woman) Recipe, directions. Heat heavy skillet or grill over medium low heat. In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside. In a separate …

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lemon blueberry cupcakes pioneer woman blueberry cupcakes with lemon cream cheese frosting lemon blueberry cupcakes with lemon cream cheese frosting

Lemon Blueberry Cupcakes

Packed with fresh summer fruity flavor. These lemon blueberry cupcakes are the prefect summer treat.
Provided by: Sherri @ The Kitchen Prescription (dot) com
Total time: 102 minutes
Cook time: 12 minutes
Prep time: 90 minutes
Yields: 24 servings
Number of ingredients: 14

Ingredients:

• Cupcakes:
• 1 box Duncan Hines lemon flavor cake mix (if you're not big on boxed mixes then use your from scratch recipe and just add more lemon zest)
• 3 eggs
• ⅓ cup vegetable oil
• 1⅓ cups water
• lemon zest of 1 lemon (set rest of lemon aside for frosting)
• 24 cupcake liners
• 3 cups fresh blueberries (2 cups for cake batter reserve 1 cup for cupcake toppers)
• Lemon Cream Cheese Butter Cream Frosting:
• 1 cup salted butter (room temperature)
• 4 cups confectioners sugar
• 8 oz. cream cheese (room temperature)
• 1 teaspoon vanilla extract
• juice one whole lemon (use the same lemon as above)

How to cook:

1. Pre heat oven to 350 degrees
2. rinse and dry blueberries with paper towels
3. mix cake recipe according to directions on box
4. add lemon zest of 1 whole lemon (set remaining lemon aside for frosting)
5. Mix slowly using hand mixer or stand mixer
6. once all ingredients are wet and well mixed fold in two cups blueberries and mix ( on med speed with stand mixer and high speed with hand mixer) until ingredients are well mix and no lumps remain in batter
7. full ice cream scoop into cupcake liners (or until liners are ⅔ full)
8. bake at 12 -18 minutes or until toothpick come out clean or cupcake springs back with touch
9. Cool completely
10. Lemon Cream Cheese Butter Cream Frosting:
11. mix butter and cream cheese until smooth
12. mix in confectioners sugar until incorporated
13. Add vanilla extract and lemon juice
14. (if you feel frosting is too wet add a little extra confectioners sugar and add until you get the consistency you want.)
15. mix ingredients until smooth and fluffy.
16. Pipe on with large Wilton 1M star tip
17. top with a blueberry

Notes: Lemon Blueberry Cupcakes (+ Lemon Frosting), To make the lemon cupcakes: Preheat oven to 350°F. Line two standard 12-count muffin pans (or one 24-count muffin pan) with 14 cupcake …

Lemon Blueberry Pancakes

Original Post May 2011: So here’s what I did. One day I made Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries.
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 14

Ingredients:

• 1 1/2 c. Cake Flour
• 1 tbsp. (additional) Cake Flour
• 1/4 tsp. Salt
• 1 tbsp. (heaping) Baking Powder
• 3 tbsp. Sugar
• 1 1/2 c. Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1 1/2 tsp. Vanilla
• 2 tbsp. Butter, Melted
• Zest From 1 Lemon
• 1 c. Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

How to cook:

1. Heat heavy skillet or grill over medium low heat.In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside. In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine. Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden. Serve with softened butter and warm syrup.

Notes: Lemon Lime Cupcakes Pioneer Woman, Key lime pound cake, a recipe from southern living lemon lime cupcakes pioneer woman. For dessert, mini lemon lime cupcakes are …

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Get Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting Recipe from Food Network
Provided by: Food Network
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 24 servings
Number of ingredients: 15

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 cups sour cream
• 1 1/2 cups fresh blueberries
• 2 sticks butter
• 8 ounces cream cheese
• 1 teaspoon vanilla extract
• Juice and zest of 1 lemon
• 10 to 12 cups powdered sugar

How to cook:

1. For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
2. Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
3. For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
4. Frost the cooled cupcakes with the cream cheese frosting.
5. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Notes: PIONEER WOMAN LEMON BLUEBERRY POUND CAKE, Pioneer woman lemon blueberry pound cake. Cream 1 2 stick plus 1 tablespoon butter with cinnamon and sugar. 1 2 teaspoon lemon extract. Cool …