Recipe by Angela D. Kudlets
Makes 12 Cupcakes
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter (1 stick), softened
1 1/4 cups milk
1/2 teaspoon lemon extract
3 teaspoons key lime juice
1/8 teaspoon Wilton Golden Yellow icing color
1 cup frozen blueberries
3 large eggs
1 package (8-ounces) cream cheese, softened
1/4 cup unsalted butter (1 stick), softened
3 teaspoons milk
1/2 teaspoon vanilla extract
1 teaspoon lemon extract
4 teaspoons key lime juice
4 cups powdered sugar
1/8 teaspoon Wilton Cornflower Blue icing color
Preheat oven to 350°.
Prepare a muffin tin by lining with cupcake liners.
In a large mixing bowl, or stand mixer, combine all ingredients and mix until combined.
Bake for 18-20 minutes on the middle rack of the oven. Transfer immediately to a wire cooling rack and let cool for an additional 40 minutes before frosting with glaze.
In a large mixing bowl, or stand mixer, combine all ingredients except powdered sugar. Once well combined, add powdered sugar 1/2 cup at a time until fully combined. Use a small spatula to gently glaze each cupcake.
This is one you will want to print, bake and share! I was told by my boss that these were the best cupcakes she has ever had!