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!

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

1. To make the lemon cupcakes:
2. 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.
3. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
4. ....................................

for full recipes please see : www.livewellbakeoften.com

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