Oh Sweet Basil · by Fiona★ 4.4 (62)
Lemon Blueberry Cupcakes
NUTRITION · PER SERVING90M COOK
CAL 22%·PRO 7%
CARBS 65G59% OF CAL
1G FIBER50G SUGAR14G OTHER
FAT 20G41% OF CAL
10G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist lemon cupcakes topped with bright blueberry frosting. A beautiful, elegant dessert with fresh lemon and berry flavors.
dessertamericanbaked good🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Oh Sweet Basil →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 Cup Unsalted Butter
- 1 Cup Granulated Sugar
- 2 Tablespoon Lemon Zest (use 1 tbsp for less strong lemon flavor)
- 3 Egg Whites (large)
- 1 teaspoon Vanilla Extract
- 1 1/2 Cups Cake Flour (not self rising*)
- 2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 Cup Plain Greek Yogurt (I recommend using full fat)
- 3 Tablespoon Lemon Juice (fresh)
- 1 1/3 Cups Blueberries (fresh or frozen)
- 3/4 Cup Unsalted Butter (soft)
- 3 - 3.5 Cups Powdered Sugar
- 1 Tablespoon Whipping Cream (as needed)
At a glance
PER SERVING · TIME 90M
CAL 22%·PRO 7%
CARBS 65G59% OF CAL
1G FIBER50G SUGAR14G OTHER
FAT 20G41% OF CAL
10G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 19m
- Sodium
- 70mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 59mg
- Calcium
- 22mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 70MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.