Blueberry season is here. I used fresh blueberries for these cupcakes, but frozen work just as well.
Blueberry Lemonade Glazed Cupcakes
1/2 cup softened butter
1 1/4 cup granulated sugar
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup milk
4 tbsp frozen lemonade concentrate
1 1/2 cups AP flour
1 tsp baking powder
1/4 tsp salt
2 cups fresh or frozen blueberries
Lemonade Cream Cheese Frosting:
3 cups confectioners sugar
4 oz cream cheese, softened
2 tbsp frozen lemonade concentrate
Preheat oven to 350. Line 12 muffin tin cups with paper liners.
In bowl of an electric mixer, cream together butter and sugar until fluffy. Add egg, beat. Add vanilla, sour cream, milk and lemonade concentrate. Beat to combine.
In medium bowl, combine flour, baking powder and salt. Add flour mixture a little at a time. Beat just until combined. Gently fold in blueberries. Pour batter into cupcake liners. Bake approx 25 minutes, or until pick inserted in cake comes out clean.
Frosting - In bowl of electric mixer, combine all ingredients (sugar can be added gradually). Beat at medium speed until thoroughly combined and creamy.
Glaze cupcakes when cool.. Garnish each cupcake with a fresh blueberries if desired