Today was such a beautiful Southern spring day! Everything is blooming and coming back to life and it makes life even more awesome! We took a family walk today on one of our local bike paths (both kids were agreeable and came with us willingly!! Thank you God!!) I love when we get to spend time all together! Bill and I were of course talking about food and deciding what to do for dinner (that will be another post) and out of the blue, because I’m random like that, I blurt out, “I think I want to make blueberry cupcakes with lemon frosting”. I’ve never made them before and thought it sounded really yummy. Of course it took Bill about an eighth of a second to say “yes, make them!” So I did and they tasted as great as I had hoped they would! So here is my recipe just incase you get a random craving for them as I did!

 

Cupcake Ingredients:

3.5 cups all purpose flour

1 3/4 cups sugar

1.5 tbs. baking powder

1/2 tsp salt

1 stick of butter, melted

1/4 cup vegetable oil

2 large eggs

1 cup of milk

1 cup fat free half and half

1 tsp vanilla extract

zest of half of a fresh lemon

1 pint of fresh blueberries (frozen would work if fresh are not available)

 

Preheat the oven to 350. Sift the flour into a large bowl. Add sugar, salt and baking powder and mix together very well. In a medium to large bowl whisk butter and oil together. Add eggs and whisk to blend. Whisk in milk, half and half, vanilla and lemon zest.  When the wet ingredients are all mixed well add to the dry mixture and stir well until blended. Fold in the blueberries. Line a cupcake pan with liners and fill just slightly above 3/4 full. Bake for about 20-25 minutes or until done. This will make 24 cupcakes. Let cool then frost!

 

Frosting:

4 cups confectioners sugar

1/2 cup of softened butter

3 tbsp fresh lemon juice (you can use 2 if you prefer a milder lemon flavor)

3 tbsp milk

several drops of yellow food coloring (until you get the color you want)

 

Beat together with electric mixer until smooth and mixed well.

 

Enjoy!!