Ingredients: |
Ingredients: 1 and 1/2 cups all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/2 cup buttermilk, at room temperature (I use low fat)
2 Tablespoons lemon zest (about 3 Meyer lemons)
1/4 cup lemon juice (about 2 Meyer lemons)
3/4 cup fresh or frozen blueberries*
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Directions: |
Directions:Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipes yields 15 cupcakes, so you’ll have a 2nd batch.
Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer running on low speed, slowly add the dry ingredients then add the buttermilk, lemon zest, and lemon juice. Beat everything just until incorporated. Do not overmix. Finally, fold in the blueberries.
Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting. |
This recipe for Meyer Lemon Blueberry Cupcakes is from