Lemon Blueberry Cupcakes (100% Real Food)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
For the Cupcakes: 1-1/2 cups plus 2 Tbsp whole wheat pastry flour1-1/2 tsp baking powder1/4 tsp salt8 Tbsp unsalted butter, at room temperature2/3 cup honey (local is best)Zest of 1 large lemon2 large eggs, at room temperature1 tsp vanilla extract2 Tbsp lemon juice (fresh is best)1/3 cup milk1 cup fresh blueberriesFor the Frosting:8 oz cream cheese5 Tbsp unsalted butter, at room temperature3/4 cup honey1 Tbsp lemon juice (fresh is best)Zest of 1 large lemonAdditional blueberries for garnish
1. Preheat oven to 325 degrees F. Line cupcake pans with paper liners.
2. In a medium bowl, combine 1-1/2 cups flour, baking powder and salt; whisk together and set aside.
3. In another medium bowl, combine the butter, honey and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
4. In a small bowl, toss the blueberries with the remaining 2 Tbsp of flour. Using a spatula, gently fold the berries into the cake batter.
5. Divide the batter evenly between the prepared liners, filling each about 3/4 full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
6. To make the frosting, combine all ingredients except blueberries and beat until smooth. Frost cooled cupcakes as desired and garnish with fresh blueberries.
Serving Size: Makes 18 regular size cupcakes
Number of Servings: 18
Recipe submitted by SparkPeople user AURXDOC05.
2. In a medium bowl, combine 1-1/2 cups flour, baking powder and salt; whisk together and set aside.
3. In another medium bowl, combine the butter, honey and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
4. In a small bowl, toss the blueberries with the remaining 2 Tbsp of flour. Using a spatula, gently fold the berries into the cake batter.
5. Divide the batter evenly between the prepared liners, filling each about 3/4 full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
6. To make the frosting, combine all ingredients except blueberries and beat until smooth. Frost cooled cupcakes as desired and garnish with fresh blueberries.
Serving Size: Makes 18 regular size cupcakes
Number of Servings: 18
Recipe submitted by SparkPeople user AURXDOC05.
Nutritional Info Amount Per Serving
- Calories: 272.8
- Total Fat: 21.1 g
- Cholesterol: 78.0 mg
- Sodium: 123.8 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.2 g
- Protein: 3.3 g
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