Julie over at A Finger In Every Pie has a recipe for what her brother and sister-in-law call "the best cupcakes ever." And they do look good, don't they? They're Lightly Lemon Cupcakes. And they have blueberry and lemon in them, and they have the word "Light" in the title so you can eat 5 of them and still rationalize that you're eating healthy.
The full recipe for the cupcakes is after the jump. For the icing recipe, click on the link above.
Lightly Lemon Cupcakes
I'm not always 100% crazy about my own culinary experiments -- but like our family's new twins, these cupcakes are keepers.
1 cup butter, softened
2 cups sugar
3 eggs
Grated zest of two (organic or wax-free) lemons
1 teaspoon Madagascar vanilla extract or paste
3 cups all-purpose flour
6 Tbsp. cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sour cream (or yogurt or crème fraîche, or a combination)
Preheat oven to 350º F. In a mixing bowl, or in a stand mixer, cream butter and sugar. Beat in eggs, one at a time, and continue beating until mixture is light and fluffy. Add lemon peel and vanilla and mix well. Sift dry ingredients together; add to creamed mixture alternately with sour cream/dairy mixture (I used a combination of sour cream, crème fraîche and yogurt, since that was what I had in the fridge). The batter will be quite thick. Fill greased or paper-lined muffin cups with about 1/4 cup of batter. Bake at for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes; remove to wire rack to cool completely. Makes about 30 cupcakes.
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