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Lemon Cupcakes with Blueberry Icing

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Servings: 12 muffins
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 minute

Ingredients  

Instructions 

  • Preheat oven to 350°F.
  • Whisk the flour, baking powder and salt in a bowl and set aside.
  • Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
  • Add the eggs, one at a time, then the vanilla, beating on low speed until combined.
  • Still on low speed, slowly add half of the flour mixture, then the milk, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula as you go.
  • Fold in the lemon juice and lemon zest.
  • Pour the batter into greased mini muffin cups and bake for 15 minutes (22 minutes for regular sized muffins) or until a wooden toothpick inserted into the middle of the cupcake comes out clean.
  • Place the defrosted blueberries in a strainer over a bowl and press to produce 3-4 tablespoons of blueberry juice.
  • In a small bowl, stir together the powdered sugar and blueberry juice to form a blueberry glaze.
  • Allow cupcakes to cool completely then drizzle or ice with the blueberry glaze.

Nutrition

Calories: 230kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Cholesterol: 30mg | Sodium: 140mg | Fiber: 1g | Sugar: 15g
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