The first week of July not only brings Independence Day, it’s also when my oldest was born so we get the privilege of celebrating her as well. Don’t ask me how, but she’s already 7 (!?!) I’m still in disbelief and denial. We went with a Hawaiian theme to celebrate, quite fitting since it was so stinkin’ hot out.
I don’t make elaborate cakes (I’m the mother of 4 kids!), but I’m blessed to know someone who does. My dear friend, Sara, made this cake for Hosanna – it was absolutely amazing! The flowers on the cake were made from modeling chocolate and actually on a string to make a necklace (!). I’m still amazed as I look at the pictures of what an incredible cake it was, so beautiful and intricate. Her talent leaves me in awe and I’m thankful that she took the time to make it for one of her favorite 7 year olds.
Since the birthday girl wanted chocolate cake, she got her wish with the Hawaiian flower cake which left me to make whatever kind of cupcakes I wanted. I chose blueberry lime because they sounded so irresistible and blueberries are in season right now. THEY DID NOT DISAPPOINT! Creamy, tangy frosting paired with delicate cake and berries just bursting with flavor – I thought they were even better the next day.
The recipe says to toss the berries in flour, which is supposed to prevent them from sinking to the bottom but mine sunk anyway which created 3 layers of goodness – berries, cake and frosting. I had way more frosting than I needed…what would you put extra lime cream cheese frosting on?
Blueberry Lime Cupcakes with Lime Cream Cheese Frosting
3/4 cup plus 2 Tablespoons ALL-PURPOSE FLOUR, divided
3/4 cup CAKE FLOUR
1 1/2 teaspoons BAKING POWDER
1/4 teaspoon SALT
1/2 cup BUTTER, at room temperature
3/4 cup plus 2 tablespoons SUGAR
Zest of 1 LIME
2 EGGS, at room temperature
1 teaspoon VANILLA EXTRACT
2 Tablespoons FRESH LIME JUICE
1/2 cup plus 2 Tablespoons MILK, at room temperature
1 cup FRESH BLUEBERRIES
8 oz. CREAM CHEESE
5 tablespoons BUTTER, at room temperature
4 - 4 1/2 cups POWDERED SUGAR, sifted
1 Tablespoon LIME JUICE
Zest of 1 LIME
Preheat the oven to 350°. Line cupcake pans with cupcake papers.
In a medium bowl, whisk together 3/4 cup of the all-purpose flour, the cake flour, baking powder and salt. In a separate bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. In the bowl of a stand mixer, stir together sugar and lime zest - rub together with your fingertips until well incorporated. Toss in the butter and cream on medium speed until well combined and fluffy. Add the eggs, one at a time. Mix in the vanilla and lime juice. With the mixer on low, add the flour mixture and milk alternately, beginning and ending with the flour. Mix just until incorporated. Gently fold the blueberries into the batter.
Divide the batter evenly between cupcake papers, filling each about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Place the pans on a wire rack and cool the cupcakes for 5 minutes before removing them from the pans to the rack to cool completely.
Beat the cream cheese and butter together until smooth. Beat in the lime juice and zest. Add the confectioners' sugar, 1/2 cup at a time, use as much as you need to get your desired consistency. Beat on medium high speed until fluffy. Frost the cooled cupcakes, and garnish with additional blueberries.