These blueberry-lemon cupcakes are so light and delicious, it’s hard to eat just one!
The blueberries burst in your mouth and the glaze gives an extra boost of sweet-tart lemon flavor.
Serve these easy cupcakes at a grown-up birthday party, bridal shower or brunch.
Photo: Caitlin Bensel
Line a standard 12-cup muffin tin with paper liners; set aside.
Add the egg mixture to the flour mixture; whisk just until combined.
Divide the batter evenly among the prepared muffin cups (about 1/4 cup each).
Bake until a wooden pick inserted in the center comes out clean, 16 to 18 minutes.
To prepare glaze:Whisk confectioners' sugar, lemon juice and salt in a small bowl.
Whisk in water as needed until the consistency is smooth and very thick.
Top each cupcake with 1 teaspoon glaze.
Garnish the cupcakes with additional blueberries and lemon peel twists, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
