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Lemon blueberry cupcakes with buttercream frosting screams SUMMER and eat me now. Fresh and tart, it’s the perfect summer time treat.
Ingredients:
2 cups of flour
1 and 1/3 cup of sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup of oil
1 cup of almond milk
2 eggs
1 tsp. vanilla extract
lemon zest from two lemons
1/2 tsp. lemon extract
1 cup blueberries
Optional: extra lemon zest and blueberries for garnish
Ingredients for Buttercream Frosting:
1 box powdered sugar
1/4 cup almond milk
1 tsp. vanilla extract
1 stick butter or margarine
Directions for Buttercream Frsoting:
Cream together ingredients. Add water or milk to thin frosting, add more powdered sugar to create a thicker frosting.
Directions for Cake:
Combine cake ingredients in a large mixing bowl. Using an ice cream scooper, fill cupcake liners about 3/4 way full. Bake on 350′ for about 22 to 25 minutes. Allow cupcakes to cool off before frosting with buttercream frosting. Optional, garnish with fresh lemon zest and blueberries.
The post Lemon Blueberry Cupcakes with Buttercream Frosting appeared first on Kosher In The Kitch!.
