Good morning everyone!
Hope everyone is enjoying their Tuesday so far! I wanted to share with you today one of my favorite cupcake recipes, that I've been making these for the last few years. It's a simple recipe and is always a hit at parties, my friends and family love when I make them! What I love most about this recipe is that you can split it and make two different kinds of cupcakes with one batter.
Lemon Blueberry & Coconut Cupcakes
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 sticks butter
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups of fresh blueberries (for lemon cupcakes)
- Zest of a lemon (for lemon cupcakes)
- 1 cup of coconut (coconut cupcakes)
Instructions
Preheat the oven to 350 degrees. Line the cupcake tins with 24 liners. Mix the flour, soda, and salt together in a large bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add vanilla. Add dry mixture in 3 parts alternating with the sour cream, and ending with the dry mixture. Split the batter in half by pouring batter into a second bowl. In one bowl combine lemon zest and blueberries with cake batter. In the second bowl combine coconut shavings in with the batter. Fill cupcake liners two-thirds full and bake 16-20 minutes. Cool for 10 minutes before icing.
Cream Cheese Frosting
Ingredients
- 1/2 sticks butter
- 8 oz of cream cheese
- 1 tsp vanilla extract
- 10 to 12 cups powdered sugar
Instructions
Cream the butter and cream cheese until smooth. Add vanilla and blend until combined. Add the powered sugar gradually until combined.
