Lemon Blueberry Cupcakes made with Fresh Lemon and Blueberries скачать в хорошем качестве

Lemon Blueberry Cupcakes made with Fresh Lemon and Blueberries

Perfect for spring or summer, lemon blueberry cupcakes are a bright and sunny sweet treat! My recipe is designed to stay soft and moist even when refrigerated. Recipe: https://sugarspunrun.com/lemon-bluebe... Ingredients 1 ½ cups all-purpose flour (190g) ¾ cups granulated sugar (150g) 2 Tablespoons cornstarch 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon table salt ½ cup neutral cooking oil (avocado, vegetable, or canola oil) (120ml) ⅓ cup buttermilk, room temperature preferred (80ml) 2 Tablespoons lemon zest 2 Tablespoons lemon juice, fresh squeezed preferred 2 large eggs, room temperature preferred ¼ teaspoon vanilla extract 1 cup fresh blueberries (rinsed and completely dried) (170g) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Muffin tin (Affiliate Link): https://amzn.to/2SEsPBq Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Electric mixer (Affiliate Link): https://amzn.to/2YIypJy Instructions 00:00 Introduction 00:13 Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside. 00:25 In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt. 01:33 Use an electric mixer and slowly drizzle oil into mixture, mixing on low speed to combine. Mixture may appear crumbly, this is fine, but all of the dry ingredients should be moistened. 02:50 In a separate medium-sized mixing bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla. 05:40 With mixer on low speed, slowly drizzle the wet mixture into the dry, stirring until completely combined. 06:05 Add blueberries and use a spatula to gently fold into the batter until well distributed. 06:33 Divide batter evenly into prepared muffin tin. Transfer to center rack of 350F (175C) preheated oven and bake for 20-22 minutes, until cupcakes are baked through and a toothpick inserted into the center of a cupcake comes out dry, or with a few moist crumbs. 07:43 Allow cupcakes to cool in their pan for 5 minutes before carefully removing to a cooling rack to finish cooling. Cool completely before frosting. I recommend my lemon frosting (   • This Lemon Frosting Isn't Like Others  ), blueberry frosting (   • Fresh or Frozen Blueberry Frosting!  ), or my new lemon cream cheese frosting. Notes Storing Store at room temperature for up to several hours but otherwise keep refrigerated in an airtight container for up to 4 days. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/