Florida Blueberry-Lemon Cupcakes

Ingredients

Preparation

Preheat oven to 375 degrees if using the homemade recipe (if using store bought, follow package instructions). Prepare cupcake batter using box mix or homemade recipe provided. Once the batter is prepared, place cupcake liners in the cupcake pan and set aside. Next, fold in 3/4 of the lemon zest and 1 1/2 cup blueberries. Using an ice cream scoop, evenly divide the batter into the liners about two-thirds full (do not overfill). Bake for about 16 to 18 minutes or until a toothpick comes out clean when inserted. Set aside to cool completely.

In a small pot over medium-low heat combine the reserved blueberries, cornstarch, lemon juice, and sugar. Cook until a sauce has formed, stirring constantly, about 5 minutes. Remove from heat and cool. When cool blend to create a puree. In a small bowl, gently fold together the puree and frosting to create swirls. Fill a pastry bag or sandwich bag with frosting and frost cupcakes. Garnish frosted cupcakes with reserved lemon zest and a blueberry, if desired.

Homemade Cupcake Batter

Preheat oven to 375 degrees. Place the cupcake liners in the cupcake pan and set aside.  To prepare the batter sift all the dry ingredients into a medium bowl. Mix in the softened butter until it looks crumbly (the butter does not have to be fully incorporated). In a separate bowl, whisk the wet ingredients together and add this mixture to the dry ingredients, stirring to combine. Next, fold in 3/4 of the lemon zest and 1 1/2 cup blueberries. Using an ice cream scoop, evenly divide the batter into the liners about two-thirds full (do not overfill). Bake for about 16 minutes or until a toothpick comes out clean when inserted. Cool completely before frosting.