LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING
It’s officially been spring for a few weeks now, but it still feels like winter around here. So instead of waiting for warmer weather, I thought I’d bring a little sunshine to your day with these delicious lemon blueberry cupcakes.
If you’ve ever felt intimidated when it comes to making cupcakes, I promise they’re not too difficult. Sure they may take a few extra steps than using a box mix, but the feeling of baking a dessert from scratch is something you just can’t beat.
These cupcakes are also topped with a lemon cream cheese frosting, but I’ve made notes if you want to try these with another frosting!
To make these cupcakes, you’ll start out with some all-purpose flour, baking powder, and salt. When it comes to measuring your flour, just be sure to spoon and level it instead of scooping it out of the container. If you scoop the flour, it can become packed inside the cup and you can end up with muffins instead of cupcakes.
Ingredients
Instructions
for full recipes please see : www.livewellbakeoften.com
If you’ve ever felt intimidated when it comes to making cupcakes, I promise they’re not too difficult. Sure they may take a few extra steps than using a box mix, but the feeling of baking a dessert from scratch is something you just can’t beat.
These cupcakes are also topped with a lemon cream cheese frosting, but I’ve made notes if you want to try these with another frosting!
To make these cupcakes, you’ll start out with some all-purpose flour, baking powder, and salt. When it comes to measuring your flour, just be sure to spoon and level it instead of scooping it out of the container. If you scoop the flour, it can become packed inside the cup and you can end up with muffins instead of cupcakes.
Ingredients
- For the lemon cupcakes:
- 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) granulated sugar
- 2 large eggs room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 3 tablespoons (45 ml) fresh lemon juice
- Zest of 2 medium lemons
- 1/2 cup (120 ml) buttermilk
- 3/4 cup (110 grams) fresh blueberries + 1 teaspoon all-purpose flour
- For the lemon cream cheese frosting:
- 8 ounces brick-style cream cheese softened to room temperature
- 1/2 cup (115 grams) unsalted butter, softened to room temperature
- 2 cups (240 grams) powdered sugar
- 1 teaspoon lemon extract
Instructions
- To make the lemon cupcakes:
- Preheat oven to 350°F. Line two standard 12-count muffin pans (or one 24-count muffin pan) with 14 cupcake liners and set aside.
- .......................................
for full recipes please see : www.livewellbakeoften.com
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