Wild Blueberry Lemon Cupcakes

Prep time:  About 15 minutes

Baking time:  About 22 minutes

Calories per serving:   193 (based on 17 servings)

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Ok, ok, I admit I love using blueberries in my cooking. Well, being from Maine, I think you would understand it’s our state fruit 🙂

Did you know that blueberry one of the foods richest in antioxidants? These berries are also rich in Manganese, fiber and Vitamin C which are some of the reasons why I am such a fan.

Without further ado, let us get started. Here are the ingredients for these bad boys:

Frosting

8 oz Light Cream Cheese, softened

6 oz Plain Greek yogurt

1 cup powdered sugar

Crust

1/2 cup light graham crackers (1 sleeve), crushed

2 tbsps unsalted butter, melted

1.5 tbsps brown sugar

Cupcake

4 tbsps light cream cheese, softened

1 cup granulated sugar

4 medium eggs (in room temperature)

1 teaspoon vanilla extract

1 cup unbleached all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

Pinch of salt

1 tablespoon fresh lemon juice

½ teaspoon lemon zest (optional)

½ cup wild blueberries, drained

Directions:

Preheat the oven to 325 degrees F (163 degrees C). Prepare about 16 to 17 muffin tins and line them with baking paper.

Prepare the frosting by mixing together the cream cheese, greek yogurt and powdered sugar, preferably with a hand mixer on medium high for about 4 to 5 minutes. Transfer in a lidded container and let chill in the fridge.

Next, mix the crushed graham with the melted butter and brown sugar until the components are well incorporated. Set aside.

Lastly, in a large mixing bowl, cream the cream cheese and sugar until the mixture is a bit fluffy. I used my hand mixer for the process. Add the eggs one by one and keep mixing using the hand mixer.  Pour in the vanilla extract and lemon juice and lemon zest. Add in the flour, baking powder, baking soda and salt and mix again until all ingredients are well incorporated. Then, using a spatula, fold in the blueberries.

Place about a teaspoon of the graham crust on each muffin paper. Once all of them have the crust mixture, fill each muffin paper with blueberry batter about 2/3 of way. Pop them into the oven and bake for about 22 minutes. I tested mine at 22 minutes, and they were just perfect!

Cool your muffins completely before frosting them. I used a neat decorating gadget I found at Christmas Tree Shops to frost mine. I also left some plain in case I want them that way 🙂

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Pro tip: Once you frost your cupcakes, keep them in a lidded container and keep them chilled in the fridge if you’re not eating them right away. Sharing is encouraged of course. Though each cupcake is only 193 calories, it doesn’t mean you should gobble them all up – that won’t be good 😉

                                                                                                                                                              Eat well and be well. – Ella Bella

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2 Responses to Wild Blueberry Lemon Cupcakes

  1. Charisma says:

    Mmm these look tasty especially love the wild blueberries!

  2. Piecemaker says:

    Oh goodness you’ve done it again! These look absolutely lovely and delicious!

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