Description
Glazing these blueberry cupcakes as they bake gives them an interesting crunch!
Ingredients
- 1 ½ cups white sugar
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup blueberries
- 1 cup milk
- 1 cup powdered sugar
- 3 tablespoons water
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
- 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.
- Sift 2 cups flour
- baking powder
- and salt together into another bowl. Toss blueberries with remaining flour.
- 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.
- Bake in the preheated oven until tops look dry
- about 15 minutes.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 24