Lemon Blueberry Cupcakes

Recipe

kleinworthco.com

ingredients

Sugar Butter  Eggs Lemon Juice Vanilla Flour Baking Powder Salt Blueberries Lemon Zest

frosting

Butter Lemon Juice Salt Vanilla Powdered Sugar

#1

Preheat the oven to 350 degrees. Prepare the muffin tins by placing cupcake liners inside, then set aside.

#2

Combine the softened butter and sugar in a stand mixer bowl. Beat with the paddle attachment until smooth. Mix in the egg, lemon juice, and vanilla until combined.

#3

Add in the flour, baking powder, and salt. Mix thoroughly – stopping the machine to scrape the sides often and mixing again.

#4

Add in the lemon zest and mix until thoroughly combined – again, scraping the sides as needed. Gently fold in the fresh blueberries.

#5

Using a small ice cream scoop or ¼ cup measuring cup, divide the batter equally among the lined cupcake tins and fill until about ⅔ full. Bake for 14-16 minutes or until the edges are slightly browned and the center is set.

#6

Combine the softened butter, lemon juice, vanilla, and salt in the mixer bowl. Mix until combined. Slowly stir in about half of the confectioner’s sugar until combined.

#7

Add in the remaining sugar and continue to mix on low until combined. Add a splash more lemon juice if needed if the frosting still looks dry and crumbly.

#8

Increase the speed to medium and whip for an additional minute, until the frosting is smooth and fluffy.

#9

Transfer the frosting to a piping bag fitted with a large star tip. Once the cupcakes are cool, pipe the frosting on each cupcake. Decorate with a couple of blueberries and some additional lemon zest.

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