Lemon Blueberry Cupcakes with Lemon Icing

0
0
easy

Ingredients

Ingredients for Cupcakes:
  • 3/4 cup flour-sifted
  • 3/4 teaspoon salt
  • 1 1/8 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 3/4 cup milk
  • 4 ounces egg (2 Eggs)
  • Zest of 2 lemons
  • 1 teaspoon lemon extract
  • 2 teaspoon lemon juice
  • 4.4 oz container of Wish Farms blueberries
Ingredients for Lemon Butter Cream Icing:
  • 1 1/2 cup butter-room temperature
  • 3 cup powdered sugar-sifted
  • 1/4 cup lemon juice
  • 2 teaspoon lemon extract
  • Zest of 2 lemons (optional)

Directions

Directions for Cupcakes: Cream the butter with the flour, salt, baking powder, and baking soda. Add the sugar and milk, mix for 7 minutes on low speed.  Stop the mixer and scrape the bowl a couple of times throughout the mixing. Slowly add the milk, eggs, lemon juice and lemon extract, adding in 3 stages, mixing for about 1 minute each time. (The batter will be a little thin and look curdled) Stir in fresh blueberries and lemon zest.  Spoon batter into lined cupcake pan, filling 2/3 full.  Stir batter as needed. Bake at 375° for approximately 17 minutes depending on your oven.  Check at 16 minutes by inserting a toothpick in the center, when it comes out clean the cupcakes are done. Let cool on cooling rack. Top with lemon icing and garnish with fresh Wish Farms blueberries. Directions for Lemon Icing: Cream the butter until pale in color and fluffy. On low speed add the sugar until well combined, add in 3-4 stages. While mixing add extract, start adding the lemon juice slowly.  You don't want to dump all of the liquid in at once because this will vary according to consistancy and taste. Adjust the lemon extract and lemon juice to your liking. You want the icing to be nice and fluffy but not too loose.  You want to be able to spread the icing onto the cupcake and hold its shape.