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LEMON CUPCAKES WITH BLUEBERRY JAM
scratch cupcakes om nom nom lemon and cream cheese. A delicious recipe for a lemon flavored white cake.
Prep Time 20 mins
Cook Time 30 mins
Servings
cupcakes
Ingredients
Prep Time 20 mins
Cook Time 30 mins
Servings
cupcakes
Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a muffin pan with paper liners.
  3. In a medium bowl, cream together the sugar and butter.
  4. Beat in the eggs, one at a time, then stir in the lemon extract & lemon zest.
  5. Combine cake flour and baking powder, add to the creamed mixture and mix well.
  6. Stir in the milk until batter is smooth. Spoon batter into the muffin cups.
  7. Bake 20-25 minutes. Cupcakes are done when they spring back to the touch or when an inserted toothpick pulls clean.
  8. Let cool for 20 minutes.
  9. Fill pastry piping bag with blueberry jam, add cone attachment.
  10. Insert Piping cone into cupcakes and fill with blueberry jam prior to frosting and decorating
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