Lemon Blueberry Upside Down Cupcakes
When the spring weather rolls around, I find myself craving light and bright flavors; namely, fruits! Lemon is a go-to spring flavor for me, the bright citrus is the epitome of spring! I’ve adapted this Lemon Berry Yogurt Cake recipe from Sally’s Baking Addiction before, the first time into a 9x13 cake pan. For this bake, I wanted to make a cupcake version - pre-portioned sizes to pack in Matt’s lunches!
I didn’t make any major adjustments to the recipe, beyond halving the recipe. The final result is an amazingly moist cupcake, filled with bright lemon and blueberry flavors. The cake is so soft, I was concerned about it collapsing if the “top” was up, so I made these upside down cupcakes. It’s a fun twist that gives full view of the blue-purple berries against the lemon yellow cake.
See my process of this recipe below, or check out the original recipe from Sally’s Baking Addiction, originally designed as a bundt cake with lemon glaze!
Lemon Blueberry Upside Down Cupcakes
Yields 12 cakes
Ingredients
1 3/4 cups (220g) cake flour
To make cake flour, measure out 1 3/4 cups all purpose flour. Remove 3 tbsp flour and replace with 3 tbsp cornstarch. Whisk to combine.
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120g) plain Greek yogurt, at room temperature
1 teaspoons lemon zest
5 tbsp (40ml) fresh lemon juice
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup (200g) granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cups blueberries, fresh or frozen (do not thaw)
Instructions
Preheat oven to 350°F (177°C). Prepare a 12-count cupcake pan with baking spray.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together the yogurt, lemon zest, and lemon juice. Set aside.
In a large bowl, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, add the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Be careful not to over-mix.
Add the dry ingredients to the butter/eggs. Add the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together until just combined. Do not over-mix.
Using a rubber spatula, carefully fold in the berries, be careful not to break them. The batter will be a little thick and very creamy.
Using a large cookie scoop, spoon the batter into the prepared pan. Fill just over halfway full. Bake for 15-18 minutes, until a toothpick comes out completely clean.
Allow to cool for at least 1 hour inside the pan. Then invert onto a wire rack.