Blueberry-Almond Cupcakes with Lemon Glaze
Blueberries are considered a superfood due to their high antioxidant content and numerous health benefits.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Blueberry-Almond Cupcakes with Lemon Glaze
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
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Gradually mix in the dry ingredients, alternating with the milk. Gently fold in the blueberries.
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Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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While the cupcakes are baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
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Once the cupcakes are done, remove them from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
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Drizzle the lemon glaze over the cooled cupcakes and sprinkle with sliced almonds.
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Allow the glaze to set for 10 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
