Finished with cream cheese frosting, these blueberry lemon cupcakes are flavored with lemon zest in the vanilla cake batter. There are blueberries folded into the cake and also topping each one.
Let’s be honest. Muffins are just cupcakes without the frosting.
Of course I know that cupcakes have a more delicate crumb, but in the scheme of healthy breakfast options, classic muffins aren’t the best choice.
Please don’t think I am muffin shaming. And that shouldn’t be a thing if it is one. Breakfast pastries and baked goods are one of life’s great joys, so it’s fine to indulge now and then.
They’re even more appropriate for weekend brunch.
My question is why can’t I have a cupcake for breakfast. There shouldn’t be a problem with that, right?
Especially if those cupcakes have cream cheese frosting!
I admit I have had cake leftovers for breakfast before, but only on special occasions.
As the birthday girl, it’s acceptable to indulge the following morning with a post-celebration slice since it was a mere 12 hours earlier when I had the first bite.
These blueberry lemon cupcakes don’t require a special occasion. And I promise I wont tell anyone what time you eat one (or two).
The vanilla cake batter is a subtly tangy mix with citrus. Greek yogurt really enhances the flavor from the lemon zest.
The final step in making the batter is folding in the blueberries. Fresh or frozen will work for this recipe.
Once the cupcakes cool, it’s time for frosting. I am a big fan of cream cheese frosting. It’s so much more interesting than the basic buttercream.
Also, cream cheese frosting is good with just about any fruit, especially berries.
The tart flavor from the yogurt in the batter and the cream cheese in the frosting do so much to bring out the lemon.
I love these blueberry lemon cupcakes for summer holidays like Fourth of July. Just add sliced strawberries to the top and then you have red, white and blue.
There is no mistaking that these baked goods are first and foremost meant for dessert and not breakfast, but I won’t tell anyone.
Finished with cream cheese frosting, these blueberry lemon cupcakes are flavored with lemon zest in the vanilla cake batter. There are blueberries folded into the cake and also topping each one.
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