Blueberry Filled Lemon Cupcakes
For a fresh, delicious, sweet treat that’s perfect for any special occasion and an everyday treat, make these Lemon Blueberry Cupcakes. Flavored with fresh lemon juice, fresh lemon zest, and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cabotcreamery.com.
Cooking tools:
- Cupcake corer
- Piping bag
- Hand mixer
- Muffin tin
- Cupcake liner
- Cooling rack
- Toothpick
- Chef's knife
- Saucepan
- Stove
- Oven
- Mixing bowl
- Whisk
Ingredients
- 6 ounces blueberries
- 3 teaspoons granulated sugar
- ½ teaspoon lemon juice
- 1½ teaspoons cornstarch
- ¼ cup water
- 1¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ¾ cup Cabot Unsalted Butter, (1½ sticks) room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ⅓ cup Cabot Plain Greek Yogurt
- ¼ cup milk
- 2 tablespoons grated lemon zest
- 12 ounces Cabot Cream Cheese, room temperature
- ½ cup Cabot Unsalted Butter, (1 stick) room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
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