Lemon Glazed Blueberry Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
• Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
• For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.

Steps:

• For the Cupcakes:
• Preheat the oven to 350ºF. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
• Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
• Combine the milk and vanilla extract in a large liquid measuring cup.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, until it is light and fluffy.
• Add the eggs one at a time, mixing slowly after each addition.
• Slowly add one third of the dry ingredients followed by one third of the milk mixture. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of the milk. Mix slowly until fully incorporated.
• Add the lemon juice and lemon zest, and mix slowly.
• Using a spatula, gently fold the blueberries into the batter.
• Using a standard-size ice-cream scoop, scoop the batter into the cupcake pan until each well is two-thirds full and bake for 16 to 18 minutes (start checking at 15 minutes).
• Transfer the pan to a wire rack to cool completely.
• For the Citrus Glaze:
• Whisk together the confectioners' sugar, lemon zest, lemon juice, and vanilla extract in a small bowl, and heat in a small saucepan on low heat until fully incorporated. Let cool for 10 minutes.
• Pour glaze over each cupcake and enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
• Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth.
• Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour.
• Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups.
• Bake in the preheated oven until tops look dry, about 15 minutes.
• Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each.
• Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Prepare cupcakes: Set aside 1 tablespoon cake mix. Place remaining cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; beat with an electric mixer for 3 minutes.
• Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter.
• Fill the prepared liners 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Set on a wire rack and let cool completely, about 30 minutes.
• While the cupcakes are cooling, prepare frosting: Whip butter and lemon zest with an electric mixer until well combined. Add powdered sugar, lemon juice, cream, and lemon extract; whip until fluffy, 4 to 5 minutes.
• Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Fill the cupcake pan with paper liners.
• Beat the granulated sugar and butter until light and fluffy in a standing mixer. Beat in the eggs. Add the lemon zest and juice and beat until combined.
• Sift the flour, baking powder, baking soda and salt in a separate bowl. Alternately add the buttermilk and flour mixture to the standing mixer, beating well between each addition.
• Fill the cupcake liners two-thirds full. Bake the cupcakes until a toothpick inserted comes out clean, 18 to 22 minutes. Refrigerate the cupcakes until they are completely cooled.
• For the filling: Cook 1/3 cup water, 1 cup of the blueberries and granulated sugar over medium heat for 10 minutes, stirring frequently. Once the blueberries begin to burst, add the remaining 1 cup blueberries and cook on medium heat, 8 to 10 minutes. The filling is done when it coats the back of a metal spoon.
• For the frosting: Beat the butter and cream cheese until light and fluffy in a standing mixer. Add the powdered sugar, vanilla and salt. Beat until light and fluffy.
• Core the cupcakes using an apple corer. Fill each cupcake core with the blueberry compote filling and top with the cream cheese frosting.

Steps:

• Preheat oven to 350*F. Blend the butter substitute, sugar, and applesauce together until creamy.
• Mix the flour, baking soda, and salt together in a separate bowl. Add dry mixture to the butter mixture, a little at a time, alternating with the soy milk.
• Add the lemon zest and lemon juice. Add blueberries and hand stir until evenly distributed through the batter.
• Fill lined or greased cupcake tins 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Steps:

• Preheat oven to 350ºF. Line muffin pan with paper liners or spray with nonstick cooking spray.
• Mix together flour, baking powder, baking soda, salt and sugar in large bowl. In separate bowl, combine the yogurt, egg, lemon extract and rind, and oil.
• Mix in the flour, blending just to incorporate the flour. Gently fold in the blueberries. Scoop batter into cups. Bake for 25 minutes or till golden.
• To make glaze, mix lemon juice with sugar. Spoon over hot muffin tops, or cool muffins to touch and dip tops in the glaze.