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Iced Blueberry Cupcakes

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January 3, 2020
Iced Blueberry Cupcakes Recipe

 

Iced Blueberry Cupcakes

Course: Desserts
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Ingredients

  • Cupcakes:
  • 1 1/2 cups blueberries
  • 1 1/2 cups sugar divided
  • 1 egg beaten
  • 1 cup plus 2 tablespoons cake flour
  • 1 1/4 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange juice
  • Icing:
  • 1 cup Powdered sugar
  • 3 tablespoons Lemon juice
  • 1 teaspoon melted butter

Instructions

  • Rinse blueberries, sprinkle with ½ cup sugar, and set aside. Combine remaining 1 cup sugar with remaining cupcake ingredients; mix well to form a smooth batter. Stir in blueberries; mix well. Using a muffin tin with paper-lined muffin cups, fill each cup about three-quarters full. Bake at 375° about 15 minutes. Remove from oven. While cupcakes cool, combine powdered sugar, lemon juice and melted butter. Spread icing on cooled cupcakes.

Notes

More great recipes like this one can be found in the Georgia Hometown Cookbook. Order your copy today!