Tags: dessert - cupcakes - vegetarian
Active Time: 30 minutes
Passive Time: 20 minutes
Serves: 24 cupcakes

Sweet and tart cupcakes, perfect for a summer day

• Flour: 3 cups
• Salt: 1/2 tsp + pinch
  
  
• Butter: unsalted, 1 cup + 3/4 cup
• Sugar: 2 cups
  
  
• Eggs: 4
  
  
• Vanilla extract: 1 tsp
• Lemon zest: 2 tbsp
  
  
• Whole milk: 1 cup
• Fresh lemon juice: 2.5 tbsp + 1.5 tsp
  
  
• Frozen wild blueberries: 1.5 cups (MUST BE WILD)
  
  
• Shortening: 4.5 tbsp
  
  
• Powder sugar, sifted: 5 cups

• If you use regular blueberries, it won't taste like blueberries and you'll be sad. Buy wild blueberries.

1. Preheat oven to 375F
2. Sift flour and 1/2 tsp salt together in a bowl; set aside
3. In another bowl, beat 1 cup of room temperature butter and sugar together until light and fluffy. Add the eggs one at a time, beating until well-incorporated
4. Mix in vanilla and lemon zest
5. Gently beat the flour mixture into the butter mixture, 1/3 at a time. Add 1/3 flour mixture and beat, then add half of the 2.5 tbsp of lemon juice and beat, then add half the milk and beat. Repeat until you've added the entire flour mixture, 2.5 tbsp lemon juice, and 1 cup milk
6. Fill cupcake liners with batter 3/4 full and bake for 18 minutes - check for doneness with toothpick
7. Make the frosting next - allow the blueberries to thaw for 15 minutes. Combine blueberries with 1.5 tsp lemon juice in food processor or blender and pulse until mashed
8. Cook blueberry mixture in saucepan over medium-low heat until mixture thickens. Stir frequently
9. Place butter (3/4 cup, room temperature) and shortening in bowl of stand mixer and beat on low to combine
10. Add sifted powdered sugar (important - sift then measure) and a pinch of salt, mix to combine. It will be very thick
11. While mixer is running, add blueberry mixture one tablespoon at a time until the right consistency is achieved - you'll want to use nearly all of the mixture for best taste
12. Frost cupcakes once they've cooled