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Lemon Blueberry Cupcakes

Tiffany, Creme de la Crumb
  • 40 minutes
  • Serves 14 to 16

INGREDIENTS

1 cup

cake flour

1/2 cup

flour

1/2 tsp

salt

1 1/2 tsp

baking powder

1 cup

sugar

1/2 cup

butter

2

eggs

1 1/2 tsp

vanilla

zest of 3 medium lemons

1/2 cup

half and half

1 cup

fresh blueberries, washed and patted dry

1 tbsp

flour

1 cup

butter, at room temperature

2 tbsp

lemon juice, at room temperature

zest of one lemon

2 tsp

vanilla

3 cups

powdered sugar

2 tbsp

heavy cream

optional: yellow food coloring