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
Instructions
Cream the butter and cream cheese until smooth. Add vanilla and blend until combined. Add the powered sugar gradually until combined.
