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Lemon Blueberry Cupcakes - Laura Vitale Summer Desserts Unplugged

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Published on Jun 27, 2012

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Lemon Blueberry Cupcakes
Makes 12

1 ½ cups of All Purpose Flour
1 tsp of Baking Powder
¼ tsp of Salt
1 cup of Granulated Sugar
½ cup of Unsalted Butter, at room temperature
2 Eggs
1/2 cup of Whole Milk
2 tsp of Freshly Grated Lemon Zest
1 Tbsp of Fresh Lemon Juice
½ tsp of Vanilla Extract
1 cup of Fresh Blueberries


Frosting,
2 Tbsp of Unsalted Butter, at room temperature
1/3 cup of Cream Cheese, at room temperature
1 tsp of Lemon Zest
1 ½ tsp of Lemon Juice
½ tsp of Vanilla Extract
1 ½ cups of Confectioner Sugar

Process,

Preheat the oven to 350 degrees, line a 12-piece cupcake tin with liners and set aside.

In a small bowl, whisk together the flour, baking powder and salt, set aside.

In another small bowl, add in the blueberries and ¼ cup of the dry ingredients, mix them around with a spoon so that the blueberries are coated in the flour mixture, set aside.

In a large bowl, using a hand held whisk, cream together the butter and sugar, add the eggs and incorporate well.

Add the vanilla, lemon zest and lemon juice and mix until it's all well incorporated.

Add half of the dry ingredients and half of the milk to the wet and mix them in to combine but make sure you don't over mix. Add in the remaining dry ingredients and milk and mix to incorporate.

Using a spatula, fold in the blueberry and flour mixture making sure not to break them up too much.

Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.

For the frosting:
In a large bowl using a handheld whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.

Pipe or spoon onto each cupcake and enjoy!

Tools Used, a couple bowls, a whisk, a spatula, an ice cream scoop, a muffin tin, a disposable piping bag and piping tip.

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