Blueberry Lemonade Cupcakes With Lemon Cream Cheese Frosting

the picky eater

These healthy blueberry lemonade cupcakes use all natural ingredients down to the beautiful blue hue of the frosting.

👩‍🍳 Why This Recipe Works

– Fun recipe to make with the kids! – Easy Recipe – Lower in Sugar – Moist Lemon Cupcakes! – All Natural Ingredients!

Ingredients

1. Meyer Lemons  2. Whole Wheat Pastry Flour 3. Frozen French Toast Sticks

How to make Blueberry Lemonade Cupcakes 

See

the

instructions

01

Sift the Flour into a large bowl, add the salt, baking powder, and baking soda, and set aside.

02

In the mixing bowl of a stand mixer, combine the wet ingredients. Add  the unsalted butter, lemon juice, tablespoon of lemon zest, sugar,  vanilla and eggs, and mix until creamy and smooth.

03

Add the flour mixture a little at a time, alternating with the milk until all ingredients have been added.

04

Add the blue food coloring gel, and mix on medium speed to blend. Remove  the mixing bowl from the stand, and gently fold in the blueberries.

05

Place muffin cups/cupcake liners in a 24 count, or 2 12 count muffin  tins. Fill the cupcake liners about 2/3 full with the cake batter. Bake  at 350 degrees for about 20 – 22 minutes.

06

While the oven is still hot, cut up 8 -10 of the frozen french toast sticks into small squares with kitchen scissors.

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