Wednesday, October 1, 2014

Blueberry Lemon Cupcakes

Yum
 
 I always stock up when blueberries are on sale.  Even if I can't finish them off quickly, I will throw them into the freezer so I can make loads of smoothies.  These blueberries were so gorgeous that I knew they would make the perfect compliment to the lemon cupcakes I was making for a friend's birthday.  Since I had so many blueberries, I went a little crazy adding a lot of them into this recipe.  It was like enjoying a little pop of blueberry heaven with each bite.


Blueberry Lemon Cupcakes

by Curry and Comfort
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
Dry Ingredients:
  • 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
Glaze;
  • 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.
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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.


 



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