Blueberry Lemon Cupcakes

These are spectacular!!  They were served at a teacher appreciation luncheon and I shamelessly hunted down the chef until the recipe was in my hands.  Now, I'll put it here so I can find it next time.  Thanks to Jennifer Roth!


1. Make Lemon Cupcakes as directed in the recipe below except - place paper baking cup in each of 24 regular-size muffin cups, toss 1 cup of blueberries with 1 tablespoon of flour, divide batter evenly among muffin cups, filling each about 1/2 full, and sprinkle berries over batter in each cup. Bake and cool as directed in recipe.
2. In medium bowl, beat frosting ingredients with electric mixer on high speed about 4 minutes or until smooth and well blended, adding more milk 1 teaspoon at a time, if needed. I personally would double this recipe. I am much better at piping icing than frosting icing.


Lemon Cupcakes:
1 1/3 C all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 C butter or margarine softened
1 1/4 C sugar
3 eggs
2 tbsp grated lemon peel
1 tsp vanilla
2/3 C milk

1. Heat oven to 350. Place baking cup in each of 24 regular-size muffin cups.
2. In medium bowl, mix flour, baking powder, and salt; set aside.
3. In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time. and milk, about 1/2 at a time, beating just until blended.
4. Divide batter evenly among muffin cups, filling each about 2/3 full.
5. Bake 20 to 25 minutes or until golden brown and toothpick inserted in middle comes out clean. Cool in pan for 5 minutes. Remove cupcakes from pan; place on cooling racks until cool. Frost with desired frosting.

Frosting:
1 1/2 C powdered sugar
3/4 C unsalted butter, softened
1 tsp grated lemon peel
1/2 tsp kosher (coarse) salt
1 1/4 tsp vanilla
1 tbsp. milk

Garnish:
1 cup fresh blueberries
Lemon peel twists, if desired
Fresh mint leaves, if desired