Blueberry Lemon Cupcakes
by
Prep Time: 20
Cook Time: 22-25
Makes about 18-20 cupcakes
Ingredients
Wet Ingredients:- 2 sticks butter softened
- 1 ½ cups white sugar
- ½ cup sour cream
- ½ cup milk or buttermilk
- 2 tsp vanilla extract
- 4 eggs
- 2-3 Tbs fresh lemon juice
- 2 tsp baking powder
- 1/4 tsp turmeric
- 2 ½ cups all-purpose flour
- 1 Tbs lemon zest
- ½ tsp salt
- 2-3 cups blueberries
- 1 cup powdered sugar
- 2 tsp lemon juice
Instructions
1. Allow butter to soften and eggs to be a room temperature. Using an electric mixer blend butter and sugar until it becomes creamy and lightens in color.
2. Then add the sour cream, milk, eggs, vanilla, lemon juice and blend until fully combined and smooth.
3. Sift flour with baking powder and salt. Add flour mixture and lemon zest to wet ingredients and mix gently until combined.
4. Then add blueberries and fold in to batter.
5. Bake in an oven that is preheated to 350 degrees for about 22-25 minutes or until a toothpick comes out clean from the center of the cupcakes.
6. Allow cupcakes to cool. Drizzle with glaze.
Powered by Recipage
Step by Step Directions:
1. Allow butter to soften and eggs to be a room temperature. Using an electric mixer blend butter and sugar until it becomes creamy and lightens in color.
2. Then add the sour cream, milk, eggs, vanilla, lemon juice and blend until fully combined and smooth.
3. Sift flour with baking powder and salt. Add flour mixture and lemon zest to wet ingredients and mix gently until combined.
4. Then add blueberries and fold in to batter.
5. Bake in an oven that is preheated to 350 degrees for about 20 minutes or until a toothpick comes out clean from the center of the cupcakes.
6. Allow cupcakes to cool. Drizzle with glaze. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.