Blueberry Lemon Cupcakes with Cream Cheese Frosting
Fluffy lemon scented cupcakes that are studded with blueberries and topped with cream cheese frosting. A garnish of toasted oats add delightful texture and a nutty flavor.
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 www.bakedbydan.com.
Ingredients
- 1 cup plus 2 Tablespoons all purpose or cake flour (145 grams)
- ¾ cup plus 2 Tablespoons granulated sugar (165 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup heavy cream (105 grams)
- 1/3 cup plus 1 Tablespoon vegetable oil (75 grams)
- 2 Tablespoons buttermilk or yogurt (30 grams)
- 1 large egg
- 1 large egg white
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1 pint fresh blueberries, rinsed and dry
- 6 Tablespoons unsalted butter, softened
- Pinch fine salt
- 6 ounces full fat cream cheese, left on the counter for 20 minutes
- 3 cups confectioners sugar
- ⅓ cup rolled oats
- 1 Tablespoon butter
- 2 teaspoons sugar
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