Lemon Cornmeal Cupcakes with Lemon Icing and Blueberry Filling

Lemon Cornmeal Cupcakes with Lemon Icing and Blueberry Filling

Lemon Cornmeal Cupcakes w/ Lemon Icing & Blueberry Filling

If you visited yesterday you saw the Creamy Chicken Carbonara that I made for dinner.  Well I made a truck load and it was so good we just decided to have the leftovers for dinner.  This gave me the opportunity to practice my baking skills.  I’m happy to see that my baking skills are improving, actually I am pretty stinking excited about it.  For the longest time I could not get anything that contained flour to come out right.   I was starting to proclaim myself a failed baker.  However today I think I redeemed myself.

It is apparent that Tulsa, OK weather hasn’t gotten the memo that it is already spring, or it refuses to check the calendar.  Since the weather is being stubborn I figured I can force it a little and make these delicious “springy” cupcakes.  I found this recipe for a Lemon Cornmeal Cake with Lemon Icing and Blueberry sauce on, epicurious.com(Yes, I know I have done a lot of blueberry lately, it hasn’t been on purpose. I will be turning blue soon I am sure :D ) I thought how fun would it be to make these into cupcakes, but then I had to think how to conveniently incorporate the blueberry sauce.  It hit me, DUH, make it a filling.  I wasn’t sure how they would hold up, structure and consistency wise, but they did just FAB!

They are a great treat and perfect for Spring.  They are light and just sweet enough, and I am not a huge fan of lemony  sweets, but these just hit the spot.  So good with a nice glass of milk.  Yummyness!

Print Recipe

Lemon Cornmeal Cupcakes with Lemon Icing and Blueberry Filling Adapted from Bon Appétit | April 2009
14 Cupcakes                                                                                                                                           by Abigail Johnson Dodge

Filling:

  • 3 cups fresh blueberries or frozen, thawed (13 to 14 ounces), divided
  • 2/3 cup (packed) golden brown sugar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon finely grated lemon peel
  • Pinch of salt

For Filling:
Combine 11/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed.

Glaze:

  • 1  cup (packed) powdered sugar, sifted
  • 2 tablespoons (or more) fresh lemon Juice

For glaze:
Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.

Cake:

  • 1 1/2 cups all purpose flour
  • 1/3 cup yellow cornmeal
  • 3/4 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon finely grated lemon peel
  • 3/4 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted, cooled

For cake:
Position rack in center of oven and preheat to 350°F. Place cupcake cups into pan. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir).

Fill cupcake cups halfway with batter, dollop 1/2 tsp of blueberry filling,  Top off cupcake cups with batter.

Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.

Imediately remove cupcakes using a spoon. Place on cooling rack . Stir glaze until blended. While cupcakes are still very hot, drop glaze by tablespoonfuls onto cupcakes; spread to within 1/2 inch of edge (some glaze may drip down sides of cupcakes). Cool completely. Serve

Enjoy!

Comments

  1. bad-dog-may says

    I made these last summer, and I’ve been thinking about them ever since. It’s finally time for more!

  2. Megan says

    I am devouring one of these tasty treats right now. I love that you bake for our office. Do you bake for your office too or do you just like us more? :)

    This is soooo much better than that stinkin peanut butter english muffin I was going to have for breakfast.

    Too bad my hubby doesn’t like cornbread or I would make these for him. Of course my mother is coming to visit next weekend…

    • Meseidy says

      I don’t actually bake “for” the office, I just don’t want sweets hanging around the house too long, so I just send them your way. :D

      Glad you liked them.

    • Meseidy says

      I would say this is pretty easy, just have to do an extra step because to the layering. I think you can do it. I am probably going to send some to the office.

    • says

      Hey Kate, my friend Katerina who was one of the b’day girls is a matesr of all things baked and delicious, and she came up with the caramel pear cupcakes. I’ve asked her to leave a comment and elaborate… ( : so check back….

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