Blueberry Cupcakes with Lemon Buttercream Frosting
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 3 extra large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 1-1/2 cups fresh (or frozen) blueberries gently tossed in 2 tablespoons flour
Step 1: Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with paper liners.
Step 2: With an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time and beat well. Add vanilla.
Step 3: In another bowl, sift together flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk. Gently fold in blueberries. Fill cupcake liners 3/4 full.
Step 4: Bake for 20 to 22 minutes or until a toothpick inserted in center of cupcakes comes out dry.
Step 5: Completely cool cupcakes in pan before frosting with lemon buttercream frosting.