Lemon Cupcakes with Blueberry Frosting

One of my favorite co-workers turned back to work from being on maternity leave, so I wanted to do something special to welcome her back. I decided on cupcakes as they are easy to share! This recipe comes from Baked By Rachel, Rachel’s cupcakes feature a lemon curd that I decided to leave out, but follow along with her recipe if you’d like to add. I added a little extra lemon juice & zest as I like my cake really punchy. I also ran out of powdered sugar when making the frosting, so it wasn’t my best, but we are all works in progress.


Blueberry Puree

  • 1 1/2 Cup Blueberries,
  • Zest of 1 Lemon
  • 2 TBSP Lemon Juice
  • 1/4 Cup Sugar

Lemon Cake

  • 1/4 Cup Unsalted Butter, softened
  • 1/2 Cup Sugar
  • 2 Eggs
  • 2 TBSP + 2 TSP Lemon Juice
  • Zest of 1 Lemon
  • 1/2 TSP Salt
  • 1/2 TSP Baking Soda
  • 1 1/4 TSP Baking Powder
  • 1 1/4 Cup Flour
  • 1/2 Cup Sour Cream


  • 1 Cup Unsalted Butter, softened
  • 3 Cups Powdered Sugar
  • 3 TBSP Blueberry Puree

Let’s Get Baking

To make the blueberry puree: combine blueberries + lemon zest + lemon juice + sugar in a small saucepan. Cook over MED heat, stirring occasionally. As the blueberries begin to soften, mash them and continue cooking until the sauce thickens. Once thickened, press the mixture through a mesh strainer into a clean bowl and allow to cool.

Preheat your oven to 350F and prepare your cupcake cups.

In a large bowl, cream together the butter + sugar until light and fluffy. Mix in the eggs + lemon juice + lemon zest, scraping the bowl as needed. Add in salt + baking soda + baking powder. Alternate the additions of flour & sour cream, mixing until combined.

Divide the batter into prepared cups and bake for 16-18 minutes. Allow cupcakes to cool before frosting.

To make the frosting: beat the butter, adding in 1 cup of powdered sugar at a time. Drizzle in 1 TBSP of blueberry puree at a time. Mix until fully combined & no streaks remain. Transfer to a piping bag and decorate as you desire.


Made with Love,


Raspberry & Orange Scones

Sometimes when I am having a bad day some simple baking can help get me in a better headspace. I like to use what I have laying around the house and I have a few oranges that need to use up so I figured, why not make some scones! The key to making scones is to knead as less as possible, you’re going to think that the scones aren’t going to come together, but trust me, they will! I got some inspo from Sally’s Baking Addiction, especially grating the frozen butter!


  • 2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 2 1/2 TSP Baking Powder
  • 1/2 TSP Salt
  • 2 1/2 TSP Orange Zest
  • 2 TSP Fresh Orange Juice
  • 1/2 Cup Unsalted Butter, frozen & grated
  • 1/2 Cup Heavy Cream
  • 1 Large Egg
  • 1 TSP Vanilla Extract
  • 1 Cup Fresh Raspberries [can do frozen]

Orange Glaze

  • 1 Cup Powdered Sugar
  • 3 TBSP Fresh Orange Juice

Let’s Get Baking

Combine the flour + sugar + baking powder + salt + orange zest in a large bowl. Add in the grated butter and combine until the mixture comes together, looking like small crumbs. Place it back in the fridge.

In another bowl whisk together heavy cream + egg + vanilla + orange juice. Grab the flour mixture and drizzle the liquid over. Add in the raspberries and mix together until there is no dry flour.

Pour onto the counter and with floured hands, work the dough into a ball, and be very gentle. Press into an 8-in disc and cut into 8 wedges. Brush with extra heavy cream. Place back into the fridge for 15 min.

Preheat the oven to 400F.

Bake for 22-25 minutes or until golden brown. Remove from the oven and allow to cool.

Combine the ingredients for the glaze and drizzle over the scones.


Made with Love,


Minty Lime Bars

I grew up having a contest with my brother to see who could eat the most Sour War Heads in one sitting. The roof of my mouth was always destroyed and it was worth it every time. It is safe to say that I love all things sour and anything that highlights citrus flavors. I found this recipe from our girl Claire Saffitz in her Dessert Person cookbook and I was intrigued; not many desserts highlight limes, so I had to give it a try. These bars are so refreshing & also TART, these are the perfect dessert for a person like me who loves a good lip pucker, if you are like me, I HIGHLY recommend them. You need an 8×8-inch pan for this recipe.


Shortbread Crust

  • Butter for the pan
  • 2 TBSP finely grated Lime Zest, takes about 3 limes
  • 1/4 Cup Granulated Sugar
  • 1 Cup All Purpose Flour
  • 2 TBSP Finely Chopped Fresh Mint
  • 1/4 TSP Baking Powder
  • 1 Stick Unsalted Butter, cut into 1/2-in pieces, chilled
  • Salt

Lime Curd Filling

  • 3/4 Cup Fresh Lime Juice, about 7 limes
  • 1/4 Cup Fresh Lemon Juice, about 1 Large Lemon
  • 1 TSP Cornstarch
  • 1 Cup Sugar, divided into 1/2 cups
  • 5 Large Egg Yolks
  • 1 Large Egg
  • 6 TBSP Unsalted Butter, cut into tablespoons, chilled
  • Salt
  • Powdered Sugar & Lime Zest for serving

Let’s Get Baking

Place the oven rack in the center of the oven and preheat the oven to 350F. Line the baking pan with two sheets of foil, crossing one over the other. Butter the bottom of the sides of the foil and set the pan aside.

Onto the shortbread crust: In a medium bowl, use your fingertips to massage the lime zest into the granulated sugar until fragrant oils are released and the mixture looks like wet sand. Add in the flour + chopped mint + baking powder + salt and toss to combine. Add in the pieces of chilled butter and toss to coat in the flour mixture. Use your fingers to smash the butter completely into the flour mixture, working until you have lots of moist crumbs that hold together easily when squeezed.

Transfer the shortbread dough onto the prepared pan and scatter the crumbs easily across the bottom. Use your hands to flatten the crumbs into an even layer across the bottom. Bake the shortbread until lightly golden across the surface, about 25-30 minutes. Remove the pan from the oven. Reduce the oven temp to 300F. Let the crust cool while making the filling.

To make the lime curd filling: In a small saucepan, combine lime juice + lemon juice + cornstarch + salt and 1/2 cup of the granulated sugar and cook over MED heat, whisking occasionally to dissolve the sugar. When the mixture comes to a boil, whisk constantly until it thickens slightly from the cornstarch, about 1 minute. Remove the saucepan from the heat.

In a medium bowl, vigorously whisk the egg yolks + whole egg + remaining 1/2 cup until the mixture is smooth, thick, and has paled in color a couple shades, about 1 minute. Whisking constantly, slowly drizzle the hot citrus mixture into the eggs a TBSP at a time to slowly raise the temperature, until you’ve added about half the citrus mixture to the eggs.

Whisk the egg mixture back into the saucepan, then set back over MED-LOW heat and cook, whisking constantly, until the curd turns opaque is thick enough to coat the back of a spoon, and barely holds the marks of the whisk, about 3-5 minutes. Remove the curd from the heat and whisk in the butter a piece at a time, waiting until each piece melts before adding the next until the mixture is smooth.

Pour the hot curd over the crust and shake the pan gently so it settles in an even layer. Bake the bars until the sides have puffed & the center is set but still a bit wobbly when you shake it, about 30-35 minutes. Remove from the oven & let the bars cool completely in the pan.

Transfer the cooled pan to the fridge and chill until the bottom of the pan is cold to the touch, about 1 hour. Remove the foil & cut it into about 16 squares. Dust with powdered sugar and top with more lime zest before serving.

Made with Love,


Blueberry Lemon Loaf


I made it to 27, phew! Looks good from here. For my birthday I am soaking in the relaxation, but also the excitement of getting my own KitchenAid! I was so excited when my mom shared she would be getting me my own for my birthday. To celebrate my amazing gift, I broke in my mixer with this delicious & moist Blueberry Lemon Loaf by Glorious Treats. This bread is the perfect transition into spring baking, it’s tangy, it’s sweet, and I could eat it all day!


  • 1 1/2 Cups All Purpose Flour
  • 1 TSP Baking Powder
  • 1 TSP Salt
  • 1/3 Cup Unsalted Butter, melted
  • 1 Cup Sugar
  • 2 Eggs
  • 1/2 TSP Vanilla Extract
  • 2 TSP Grated Lemon Zest
  • 2 TSBP Lemon Juice
  • 1/2 Cup Milk
  • 1 Cup Blueberries, I like using fresh but you can always use frozen
  • 1 TBSP All Purpose Flour


  • 2 TSBP Butter, melted
  • 1/2 Cup Powdered Sugar
  • 2 TSBP Lemon Juice
  • 1/2 TSP Vanilla Extract

Let’s Get Baking

Preheat the oven to 350F and line a loaf pan with parchment paper, or grease lightly

In a medium bowl, sift together the flour + baking powder + salt and set aside.

In the mixing bowl, whisk together the melted butter + sugar + vanilla + lemon zest + lemon juice. Whisk until creamy.

With the mixer on slow, add in the flour mixture and milk, alternating until they are both incorporated.

Rinse the blueberries and toss with the 1 TBSP of flour, this will ensure that the blueberries don’t sink to the bottom of the batter while baking. Add to the batter and gently incorporate by hand.

Pour the batter into the prepared pan and place it on the top rack. Bake for about 55-65 minutes, I only needed 58 minutes. Check doneness by inserting a toothpick until it comes out clean. Allow the load to cool for about 30 minutes.

Combine all the ingredients in the glaze and pour over the loaf after it has cooled. Let the glaze set for a few minutes before serving.

I hope you enjoy this DELICIOUS transition into spring!

Made with Love,