Bitty Bite Raspberry Lemon Cupcakes

They may look small, but they’re one bite of pure decadence! 

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Although I think that changing a tried and true recipe is a high crime, there are times when I love adding new touches that makes everyone go “Wow!”

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So as I was thinking about what dessert to bring to a friend’s dinner, my sister came up with the idea of these blueberry lemon cupcakes , and I thought about making a cream cheese frosting with them. Then, as if a light bulb churned on, I suddenly thought “why not substitute raspberries for the blueberries?” Brilliant!!

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So of course, even though I had an idea of how they were going to taste/look, I decided to test the recipe ahead of time to see how they will really turn out. And yes, who doesn’t love a good excuse to eat a cupcake?? ;)

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Thankfully, the recipe was a huge success, and everyone loved them!! The raspberries go so, so well with the lemon cupcake, and that cream cheese frosting just elevates it to a whole new decadent level of cupcake! :)

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Oh, I hope you give these a try! They look so pretty for being so easy to make! They’re the perfect summer treat (celebrate summer until the very last day!!!) and when else do you have that extra little bit of time to make a yummy and gorgeous dessert?

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Especially since raspberries are in season, your cupcakes will turn out two times better!! Try these today, and then you can pretend you won Cupcake Wars! ;)

Have a Sweet Day!! 

Jessica the Baker

Bitty Bite Raspberry Lemon Cupcakes

Ingredients:

For the cupcakes:

1 1/2 cups + 1 Tbsp. Flour
2 tsp. baking powder
1/4 tsp. salt
1 cup plain whole milk yogurt
1 cup sugar
3 eggs
2 tsp. lemon zest (about 2 lemons)
1 tsp. vanilla extract
1/2 cup oil
1 1/2 cups raspberries

For the cream cheese frosting:

1/2 cup (1 stick) unsalted butter, softened
8 ounces whipped cream cheese, softened
3 to 4 cups powdered sugar (depending on your desired consistency & sweetness of frosting)
2 teaspoons pure vanilla extract

Directions:

In a large bowl sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the raspberries with the remaining tablespoon of flour, and fold them very gently into the batter. Divide batter evenly in your mini muffin pan. Bake at 350 degrees F. for about 10-12 min. or until toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting them.

To make the cream cheese frosting, cream together the butter and cream cheese with an electric mixer. Slowly blend in powdered sugar and vanilla, and mix until smooth. If frosting is a little on the runny side, place in the refrigerator for about 5 min. before using. To frost the cupcakes, fill your piping bag with frosting fitted with a small rosette tip. Frost each cupcake and top with a raspberry. Enjoy!

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Gourmet Blueberry Lemon Madeleine Cookies

Blueberry + Lemon…a heavenly combination that makes desserts so, so delicious! 

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 Of course I couldn’t make just strawberry madeleines without making a blueberry-lemon version!! :)

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 I am a big #lemondessertloverAs you can see here,  hereand here. By reading my blog, one wouldn’t even be able to tell that I was once a lemon dessert hater. Yep! It’s true! :)

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So what caused me to change my view? A lot of it, if not all of it has to do with the artificial lemon flavor that I would taste in different desserts. I don’t know what was put in them, but I just couldn’t stand that “fake” lemon flavor. So if we were at a potluck, or a gathering I would totally skip the lemon dessert (if there was any) and just go for chocolate dessert or whatever else they had. Now, if there was only lemon dessert, I would be doomed and would either force-eat it, or skip it altogether.

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It was a serious hate I tell you! Until one day I saw a lemon bar recipe that looked really delicious for my non-lemon-dessert self. I decided to give it a try and see how it comes out.

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Oh my goodness! That my friend was one of the greatest, most delicious, and genius dessert decisions ever! That lemon bar has opened my eyes to the decadence and goodness of lemon desserts! And again, it’s all about using natural ingredients in our baking!

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I’m not saying to use all organic ingredients, but artificial ingredients will make your dessert taste artificial. And it’s just not healthy!

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Oh, what a difference it makes when you use real ingredients!! It’s like a whole new dessert! That was just the beginning of my love for lemon desserts. I have now tried quite a lot of lemon dessert recipes, and I don’t think some have even made it on the blog yet! So expect more lemon desserts because the fun has only just begun! :)

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As for these blueberry lemon madeleines, what can I say? Only one thing…try them for yourself and see how elegantly decadent they truly are!! They are very easy to make, and they are perfect for a baby shower, bridal shower, birthday party, spring/summer party, or just your regular weekend treat!

Gourmet Blueberry Lemon Madeleine Cookies:

Ingredients:

2 large eggs

2/3 cups sugar

1 tsp. vanilla extract

Zest of 1 whole (medium) lemon

2 Tbsp. lemon juice

1 pinch salt

1 1/8 cups flour + 1 Tbsp.

10 Tbsp. melted butter

1 1/2 cups blueberries

powdered sugar

Preparation instructions:

Preheat oven to 375 degrees. Generously butter and flour pan for large madeleines.

Using electric mixer, beat eggs and sugar in a large bowl just to blend. Beat in vanilla, and salt. Add the lemon zest and lemon juice. Slowly fold in the flour, just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Mix the blueberries with 1 tablespoon of flour. Fold the blueberries in the batter.

Spoon 1 Tbsp. batter into each indention in your madeleine cookie pan. Bake until puffed and brown, about 10-16 min. Cool 5 min. Gently remove from pan, and allow them to cool completely. To serve, dust the madeleines with powdered sugar.

Enjoy! 

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Bitty Bite Blueberry Lemon Yogurt Muffins with Lemon & Strawberry Glaze

 These bitty bite blueberry lemon muffins are pure sunshine in your mouth! Top them with a lemon glaze and a strawberry glaze and you’ve got a dessert that’s pretty, delicious, and super moist! 

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We’ve been having such beautiful days lately, and I’m loving every opportunity to go to the beach and jump in the waves. :) The water is actually very warm and it doesn’t take long to get used to. Not to mention that the days are longer and the sun doesn’t set until late.

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Aaahh…yes, I was made for summer days! I love these quotes I found on Pinterest “Bliss is the sand between my toes, and the sunburn on my nose” :) and another one that says “Take me to the beach, waves at my feet, sand in my toes, wind in my hair, sun on my face” :) That pretty much describes me. :)

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  There’s just something about those carefree summer days. The BBQs, visits with friends, bonfires at the beach with s’mores…reading the day away. :) Now that I’ve been busy with work, I haven’t had too much time for that. Gone are the childhood summer days where all you do is play, read, and enjoy ice cream, pizza, watermelon and jumping in the pool (or in my case, the ocean)…pure bliss!

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 Still, I’m grateful for the work I have, and that I’ve still been able to enjoy the beach amidst all the busyness. Oh, and did I mention visiting with friends is always a highlight? (smile)

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Now let’s talk about these muffins for a second. I made this recipe for the first time on Mother’s Day a few years ago here, and since then I’ve  made it countless times, experimenting with the recipe in different ways as you can also see here.

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 I can’t help myself! Not only do I really love lemon desserts, but I also love making desserts bitty bite because…well read my blog name. :)

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Another thing I love about summer is baking. Summer also brings potlucks and church picnics…as well as 4th of July (my favorite summer holiday). Many times we are faced with the same decision…what dessert to bring?

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 Might I suggest these bitty bite blueberry lemon yogurt muffins? :) They’re done in a jiffy, and making them bitty bite will feed an army!

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 They have the perfect amount of lemon flavor, and we all know that blueberries are the perfect addition to any lemon dessert. This time I also made a strawberry glaze and that was pretty much one of the best decisions! Why not add variety, as well as use all the fruits summer has to offer? Plus, these’ll pretty much melt in your mouth because adding yogurt to the batter makes these extremely moist!

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 They look rather patriotic as well, so you can also bring these to your 4th of July party! One thing I can guarantee is that everyone will love them. Trust me, I know from experience. :)

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Show me some love! Share this yumminess with your friends, Like me on Facebook, Pin it for your sweet tooth, and Follow me for more bitty bites! Have a Sweet Day! 

Jessica the Baker

Bitty Bite Blueberry Lemon Yogurt Muffins with Lemon & Strawberry Glaze

Ingredients:

For the muffins:

1 1/2 cups + 1 Tbsp. Flour
2 tsp. baking powder
1/4 tsp. salt
1 cup plain whole milk yogurt
1 cup sugar
3 eggs
2 tsp. lemon zest (about 2 lemons)
1 tsp. vanilla extract
1/2 cup oil
1 1/2 cups blueberries

For the Lemon Glaze:

1 cup powdered sugar
Lemon juice

For the Strawberry Glaze:
1 1/2 cups powdered sugar
2 tsp. lemon juice
3 whole strawberries (mashed)

Note: You do not need a mixer for this recipe, it actually comes out better if you whisk it by hand

Directions: In a large bowl sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Divide batter evenly in your mini muffin pan. Bake at 350 degrees F. for about 10-12 min. or until toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before glazing them.

To make the lemon glaze, mix 1 cup of powdered sugar with a few drops of lemon juice. It really depends how runny you want your glaze to be. Just keep adding lemon juice until you reach your desired consistency.

To make the strawberry lemon glaze, mix 1 cup of powdered sugar with 2 tsp. lemon juice. Then add the mashed strawberries. If the mixture is too runny, add more powdered sugar until you reach your desired consistency. It’s better to leave the glaze on the thick side so it doesn’t drip over the edges. Dip the top of each muffin in either the lemon glaze or the strawberry glaze. Allow the glaze to set for about 5 min. before serving.

Enjoy! 

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Lemon Buttermilk Cake

This lemon buttermilk cake is deliciously flavorful, but it’s also super moist! If you love a lemons, then this is a dessert for you! 

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Someone blessed us with a bag of lemons (Thank You!). I always get excited when I see a bag full of lemons. You know the saying, “when life gives you lemons, make lemonade”. But I say when life gives you lemons don’t just make lemonade, make some lemon cake. And don’t just stop there, turn all the possible desserts into lemon desserts! :)

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I love, love, love, lemon desserts!! #lemonlover

As you can see, I already made lemon barlemon cupcakesblueberry lemon yogurt loaf, and of course I made lemonade, but not just any lemonade, raspberry lemonade. And I’m still coming up with other lemon dessert ideas. Stay tuned!

Did you ever Google the benefits of lemons? My goodness, they’re an entire health pill! Of course they probably lose their health benefits in one of these cakes, but they definitely don’t lose their amazing flavor! Surprisingly I used to dislike lemon desserts, and I think it was mainly because of the artificial flavor that some of the desserts had (I think it was lemon extract or something). For this recipe I substituted the lemon extract with vanilla extract.

The lemon definitely pops in this cake since you have it both in the cake and in the icing. But it’s a fresh kind of taste. I almost can’t even describe it, but you can tell it’s a natural kind of lemon taste. I hope I make sense. :)

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February has zoomed past us and now March is here! That means we’re 18 days away from the first day of Spring, it means daylight saving time begins and the days will be longer, and it means that we’re getting closer to warmer weather!! I love Spring and Summer the most. And I think this lemon buttermilk cake is the perfect dessert for a spring party or get together. Because of the buttermilk, the cake is super moist which makes is that much more delicious!

I hope you give this recipe a try. My family and I really loved it!

Lemon Buttermilk Cake

Recipe from here

Ingredients:

Cake
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 tablespoon lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
1/4 cup lemon juice
3 tablespoons canola or vegetable oil
2 teaspoons lemon extract (vanilla extract may be substituted)

Glaze
2 cups confectioners’ sugar
about 1/3 cup lemon juice, or as necessary for consistency
about 1 tablespoon lemon zest, or to taste

Directions:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. Cake - In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
  3. Whisk in zemon zest; set aside.
  4. In a separate small bowl, whisk together the egg, buttermilk, sour cream, lemon juice, oil, and lemon extract.
  5. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
  6. Turn batter out into prepared pan and bake for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  7. Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
  8. Glaze - In a medium bowl, add 2 cup confectioners’ sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be easily pourable.
  9. Evenly pour glaze over cake (doesn’t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
  10. Allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Enjoy! 

Jessica the Baker

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4th of July Blueberry Lemon Cupcakes

August is already here! And I haven’t posted about the blueberry lemon cupcakes we had on the 4th of July!! Right now, 4th of July seems ages ago. Probably because the month of July was busy and full of work. But, I’m not complaining, better post these late than never right? :)

If you’ve been following me for a while, you know that I always make a big flag cake for the 4th. But this time, I wanted to try something a little different. I saw something on Pinterest that inspired me to make these cupcakes. For the cupcake part I just made the Blueberry Lemon Yogurt Loaf and used a muffin pan instead.

My talented sister took so many nice pictures I can’t even choose only a few, so I’m just going to post most all of them! Just warning you to be prepared for a lot of pictures. :)

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I loved using the patriotic cupcake liners that I found at the Dollar store! :)

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I accidentally beat the whipping cream a little too much, I would’ve preferred it with softer peaks, but oh well

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I always love using strawberries and blueberries on the 4th

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A little hand wanted to help me decorate the cupcakes :)

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I love decorating cupcakes!

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Done with all the cupcakes!

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To make these blueberry lemon yogurt muffins just make this recipe using a muffin pan and top with whipping cream, strawberries and blueberries.

Jessica the Baker 

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