For the cupcakes: • 1 ½ cups all-purpose flour • 1 tsp baking powder • ¼ tsp salt • ½ cup unsalted butter, softened • ¾ cup sugar • 2 large eggs • 1 tsp vanilla extract • ½ cup milk • Zest of 1 lemon • ½ cup fresh blueberries
For the filling & topping: • ½ cup lemon curd (store-bought or homemade) • ½ cup whipped cream cheese frosting (or buttercream) • Extra blueberries for garnish
Instructions: 1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. 2. In a bowl, mix flour, baking powder, and salt. In another, beat butter and sugar until creamy. Add eggs, vanilla, and lemon zest. Alternate adding dry ingredients and milk. 3. Fold in blueberries gently. Divide batter into liners. Bake 18–20 min until golden. Cool completely. 4. Core cupcakes and fill with lemon curd. Top with frosting in a rustic swirl and add a few blueberries.
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