Name: Lemon-Glazed Blueberry Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: White sugar - 1 ½ cups; Unsalted butter, softened - ½ cup; Eggs, at room temperature - 2 large; Vanilla extract - ½ teaspoon; All-purpose flour - 2 ¼ cups; Baking powder - 4 teaspoons; Salt - ½ teaspoon; Blueberries - 1 cup; Milk - 1 cup; Powdered sugar - 1 cup; Water - 3 tablespoons; Lemon juice - 2 teaspoons; Lemon zest - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Glazed Blueberry Cupcakes

1. White sugar - 1 ½ cups

2. Unsalted butter, softened - ½ cup

3. Eggs, at room temperature - 2 large

4. Vanilla extract - ½ teaspoon

5. All-purpose flour - 2 ¼ cups

6. Baking powder - 4 teaspoons

7. Salt - ½ teaspoon

8. Blueberries - 1 cup

9. Milk - 1 cup

10. Powdered sugar - 1 cup

11. Water - 3 tablespoons

12. Lemon juice - 2 teaspoons

13. Lemon zest - ½ teaspoon

How to cook deliciously - Lemon-Glazed Blueberry Cupcakes

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.

2. Stage

Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth.

3. Stage

Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour.

4. Stage

Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups.

5. Stage

Bake in the preheated oven until tops look dry, about 15 minutes.

6. Stage

Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each.

7. Stage

Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.