Recipe courtesy of Lori Jacobs
Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
- Level: Easy
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 565
- Total Fat
- 23
- Saturated Fat
- 14
- Carbohydrates
- 88
- Dietary Fiber
- 1
- Sugar
- 72
- Protein
- 4
- Cholesterol
- 81
- Sodium
- 156
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
Cupcakes:
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries
Frosting:
2 sticks butter
8 ounces cream cheese
1 teaspoon vanilla extract
Juice and zest of 1 lemon
10 to 12 cups powdered sugar
Directions
- For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
- Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
- For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
- Frost the cooled cupcakes with the cream cheese frosting.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.