Lemon Berry 4th of July Cupcakes
Dessert and Baking
- 1½ cups all-purpose flour
1 Tbsp. The Spice Hunter Granulated Lemon Peel
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup (1 stick) salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
2 tsp. The Spice Hunter Pure Lemon Extract
- ½ cup whole milk
- ½ cup (1 stick) unsalted butter, softened
- 1½ cups powdered sugar
- 6 oz. container berries (blueberries, raspberries, or a mix of both)
- Patriotic cake decorations (optional)
Frosting and Assembly:
Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners. Set aside.
In a medium mixing bowl, whisk together the flour, lemon peel, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, use an electric hand mixer to beat the butter and sugar on medium-high speed until fluffy (about 2-3 minutes). Beat in the eggs and lemon extract, scraping down the sides of the bowl as necessary.
Reduce the mixer speed to low and alternate adding the flour mixture and milk a little at a time, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the muffin cups and bake for 15-20 minutes, or until a toothpick comes out clean. Once done baking, cool in the tin for 10 minutes and then transfer the cupcakes to a wire rack to cool completely.
For frosting and assembly:
In a medium mixing bowl, use an electric hand mixer to beat the butter and sugar on medium-high speed until light and fluffy (about 3-5 minutes).
Frost the cupcakes once cool and decorate with blueberries, raspberries and/or any other patriotic cake decorations you desire.