I was really in the mood for something chocolatey and rich the other day while I was hunting through cooking light’s online recipes. I am an admitted chocoholic and will pretty much eat anything dunked, covered, or sprinkled in cocoa. Somewhere scanning between brownies and cookies I ended up stumbling upon this lemon-scented blueberry cupcake recipe.
It wasn’t the type of recipe I had set out for but seemed absolutely perfect for today. It was a cold and gray Fall day and bright lemons and sweet blueberries seemed like the perfect spring getaway.
They ended up being SO GOOD. The plump blueberries burst in your mouth when you bite into the delicate cake. The icing is deliciously creamy with a bright splash of lemon.
I wouldn’t recommend making these cupcakes into mini muffins because the blueberries collapse the cake. I used standard muffin tins and they baked perfectly. Enjoy!
Yields 12 cupcakes.
236 calories, 7.7 grams fat, 3.7 grams protein