Bad news: I have been battling with mono for over a month now and it STINKS.  I don't know how/where I got it, so don't bother to ask.  Good news: I finally decided to stay home from work yesterday, and as a result these cupcakes were born.  Actually, the cupcakes were born because I watched hours of Don't be Tardy for the Wedding, and felt really guilty afterwards for being such a bum.  I also felt guilty because I seriously love this show and laugh out loud the ENTIRE time.  I want to be friends with this girl.  Not because she's rich or 'famous' but because she says and does whatever she wants, she's hysterical, and even though everything about her appearance is fake/enhanced, her personality is authentic to the point of crass.  Ok, I've said enough to spark your curiosity, now I know you'll have to go check it out.  The rest of the season has now been set to record on my DVR.  Don't judge me, I still make great cupcakes.  Back to the cupcakes...they are phenomenal.  I have always been intrigued by the lemon/blueberry flavor combination.  Granted, my first lemon/blueberry obsession consisted of blueberry vodka with lemonade, but obviously I was on to something.

Lemon Cupcakes:
Recipe adapted from Baking with Basil

3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
Grated zest of 1 lemon
2 Tbsp of fresh lemon juice
1 tsp. vanilla extract
1 cup buttermilk

1.  Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.  Tip: For dry ingredients, soon to be incorporated with wet ingredients, I love these silicone mixing bowls.

2.   On medium-high speed, cream butter and sugar until completely combined. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in small batches, alternating with additions of buttermilk and lemon juice, and beating until just combined after each addition.

3.  Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 22 minutes.  Wait until cupcakes are completely cooled before frosting.

Vanilla Cream Cheese Frosting
1 1/2 sticks Butter, Softened
1 1/2 packages (8 Ounce) Cream Cheese, Softened
5 cups Sifted Powdered Sugar (more if needed)
2 1/2 Tablespoons Vanilla Extract 
1-2 tablespoons milk (as needed)

1. Cream together butter and cream cheese until combined.  Add 3 cups powdered sugar and 1 Tablespoon vanilla, combine completely.  Add remaining powdered sugar and vanilla, combine completely.  If the consistency of the frosting seems too thick, add milk 1 Tablespoon at a time.  If the consistency of the frosting seems too thin, add more powdered sugar, 1/2 cup at a time.

2.  Frost cupcakes as desired.  I prefer with a pastry bag and a medium to large piping tip.   Finish with blueberry drizzle (recipe below). 

Blueberry Drizzle

1 cup blueberries
1 Tablespoon water
1/4 cup sugar
1-2 tablespoons corn syrup (as needed)

1.  Combine ingredients in a small sauce pan over medium heat.  

2.  Let simmer for 4-6 minutes over medium-high heat, stirring constantly, until mixture becomes thick and sauce-like.

3.  Remove from heat and pour the blueberry drizzle into a glass bowl.  Refrigerate until completely cooled.  If you find that the drizzle is too "runny" for your liking, add corn syrup 1 Tablespoon at a time until desired consistency is achieved.  Drizzle desired amount over frosted cupcakes. 

Buon Appetito!

Dana