I don’t know if there are adequate words to describe the magic of these unique balsamic blueberry lemon pound cake cupcakes. But I’ll try.
Umkay, you guys. If you read my recipe posts for any length of time, you’ll notice that I like interesting combinations and unique cupcake recipes. I especially like the addition of fruit in my recipes. So it should come as no surprise that I am typing this post about balsamic blueberry lemon pound cake cupcakes from the floor. Because I have fainted from euphoria.
I have already posted about my love for lemon pound cupcakes and their superb citrus flavors. Well, I decided to up the game with the addition of a blueberry balsamic reduction. I first read about this combination several years ago from The Whisk Kid (Kaitlin has a lovely blog with great recipes and pictures. You should follow it!), and it has become one of my favorite tools in cupcake baking. It’s interesting but not off-putting, making it one of the most successful combinations I’ve used. Along with making it into balsamic blueberry lemon pound cake cupcakes, I also use it in frostings and as a filling for other cupcake flavors (you can make the best yellow cupcake recipe even better with this as the frosting flavor!).
I start with my lemon pound cupcake recipe and swirl in a generous portion of blueberry balsamic reduction. These finished cupcakes are like works of art. The deep purple and delicate lemon colors are stunning, not to mention they cause moderate-to-severe states of euphoria. Remember, I’m typing this from the ground right now. Even so, I think a small stint on the floor is totally worth it to give one of my favorite unique cupcake recipes a try. These fantastic little gems may just move to the top of your list.