HungryForever

Lemon and Blueberry Cupcakes

Prep Time

20minutes

Cook Time

20minutes

Prep Time

20minutes

Cook Time

20minutes

Ingredients

Batter

1 1/2 sticks unsalted butterlet stand at roomtemp
3 eggslet stand at room temp
1 3/4cups all purpose flour
1/4teaspoon baking powder
1/4teaspoon baking soda
1/4teaspoon Salt
1 1/4cups granulated sugar
1/4cup Milk
3tablespoons finely shredded lemon peel
Butter baking spray
Blueberriescoated with flour

Frosting

3cups to 4powdered sugar
1 stick unsalted butterlet stand at room temp
1 stick cream cheese
2tablespoons fresh lemon juice
2tablespoons lemon zest

Decoration

Instructions

Preheat the oven to 350 degrees F.
For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.