Spring in New York is an adjustment – we’re midway through April, and the trees behind my house are just starting to bud. In the last week or so the tulips, daffodils, and hyacinths started blooming – a welcome spot of life and color in a city that’s still mostly winter-brown. I’m finding myself quite homesick for spring in Georgia – I miss the blooming azaleas and forsythia, the green-gold cast of sunlight through new leaves, strawberry picking with Mom early in the day, evening thunderstorms, and the early-season March heat that catches you in the sun and slowly warms you from the inside until everything feels hazy and slow and perfect.
Maybe that’s why all I want to make right now is bright, punchy desserts that remind me of sunshine. And these lemon-curd-filled, blueberry-studded cupcakes are the sunshiniest of all.
They are based on my go-to yellow cake recipe, punched up with lemon zest, frozen blueberries, and buttermilk. Plain, they make a fabulous breakfast on mornings when I’m feeling a bit indulgent (after all, what is a muffin but an unfrosted cupcake?)(more…)