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Lemon Blueberry Cupcakes with a Citrus Glaze
Ingredients
  • subheading: For the Cupcakes:
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups whole milk, at room temperature
  • 2 ¼ teaspoons pure vanilla extract
  • 8 tablespoons unsalted butter, at room temperature
  • 1 ¾ cups sugar
  • 2 large eggs, at room temperature
  • Juice and zest from 2 lemons
  • ½ cup fresh blueberries (or frozen if you can’t find fresh)
  • subheading: For the Citrus Glaze:
  • 1 ¼ cups confectioners’ sugar, sifted
  • ½ teaspoon lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon vanilla extract
Steps
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