Blueberry Cupcakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350F and line a muffin pan with paper liners. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the sugar, yogurt, eggs, vanilla, oil and lemon zest. Slowly whisk the dry ingredients into the wet ingredients until just combined. In a separate bowl, mix the blueberries with the remaining tablespoon of flour. Gently fold them into the batter. Using an ice cream scoop, evenly divide batter amongst the paper liners, filling about 2/3 full. Bake about 20-22 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Let cupcakes cool completely on a wire rack.

Step 2

Buttercream Directions: Using an electric stand mixer fitted with a paddle attachment, beat butter until soft and creamy, about 2 minutes. Add the cream cheese and vanilla and beat for an additional 2 minutes. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly. Turn the mixer off and add the powdered sugar and salt. Begin mixing on low speed to prevent the sugar from getting everywhere. increase the mixer speed to medium-high and beat until light and fluffy, about 2 minutes. Frost cupcakes as desired and enjoy!

Step 3

*Due to the dairy in the frosting, the frosted cupcakes should be stored in the refrigerator. Serve at room temperature.

Step 4

These cupcakes are great without the frosting too