Lemon Blueberry Cupcakes (100% Real Food)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Lemon Blueberry Cupcakes (100% Real Food) calories by ingredient
Introduction
This is a whole food adaption of the original recipe (lemon blueberry cupcakes) from Annies Eats.While these cupcakes have a bit more of a dense texture (like a muffin) than most, they burst with divine flavor! So fresh! This is a whole food adaption of the original recipe (lemon blueberry cupcakes) from Annies Eats.
While these cupcakes have a bit more of a dense texture (like a muffin) than most, they burst with divine flavor! So fresh!
Number of Servings: 18
Ingredients
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For the Cupcakes:
1-1/2 cups plus 2 Tbsp whole wheat pastry flour
1-1/2 tsp baking powder
1/4 tsp salt
8 Tbsp unsalted butter, at room temperature
2/3 cup honey (local is best)
Zest of 1 large lemon
2 large eggs, at room temperature
1 tsp vanilla extract
2 Tbsp lemon juice (fresh is best)
1/3 cup milk
1 cup fresh blueberries
For the Frosting:
8 oz cream cheese
5 Tbsp unsalted butter, at room temperature
3/4 cup honey
1 Tbsp lemon juice (fresh is best)
Zest of 1 large lemon
Additional blueberries for garnish
Directions
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.