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Blueberry Lemonade Cupcake Recipe
Author
Tammilee Tips
Ingredients
Cupcake Ingredients
½
cup
Unsalted Butter
room temp
1
cup
White Sugar
2
Egg Whites
1 ¾
cup
Cake flour
2
tsp.
baking soda
1
tsp.
Baking Powder
¼
tsp.
Salt
¾
cup
Whole Milk
2
tsp.
Vanilla Extract
½
cup
Blueberry Puree
Blueberry Puree Ingredients
2
cups
fresh blueberries
¼
cup
White Sugar
1
Tablespoon
Cornstarch
Frosting Ingredients:
1
cup
Unsalted Butter
softened
4
cups
Confectioners Powdered Sugar
6
tablespoons
frozen lemonade concentrate
thawed
Instructions
Preheat oven to 350 degrees.
Cupcake Directions
Line cupcake pans with liners
Whisk together flour, baking soda, baking powder, and salt in a medium sized mixing bowl
Use an electric mixer, cream butter and sugar until light and fluffy.
Add eggs, one at a time
Add vanilla.
Add flour mixture, alternating with milk.
Beat on medium speed to create a cake-like batter .
Stir in puree and mix until the batter turns blue.
**Blueberry Puree Directions
Add all the ingredients for the puree ingredients in a food processor, and puree until smooth.
Place puree in a small saucepan; bring to a boil.
Cook 6 minutes, stirring constantly.
Using an ice cream scoop, add into paper liners
Bake for 18 minutes check by a toothpick inserted in center comes out clean
Cool 5 minutes in pans then remove and place on wire racks to cool for 20 minutes
Frosting Directions:
Beat butter for 4 minutes with whisk attachment on an electric mixer in a chilled medium sized bowl
Add powdered sugar and lemonade.
Beat an additional 3-5 minutes, until smooth and fluffy