Ingredients
Units
Scale
- 1/2 cup coconut oil, melted
- 1 cup granulated sugar
- 2 large eggs, at room temp.
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/4 cup buttermilk
- 1/4 cup greek yogurt
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp corn starch
- 1/2 cup blueberries
- 2 cups powdered sugar
- 1/4 cup butter, softened
- 3 tbsp heavy cream
- 1 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat oven to 350F and line your cupcake/muffin pan with liners. Set aside.
- In the bowl of an electric mixer combine coconut oil and granulated sugar. Mix in eggs one at a time. Add vanilla extract, lemon extract, lemon zest, lemon juice, buttermilk, and yogurt. Mix until just combined.
- In a small bowl mix together the flour, baking powder, baking soda, cornstarch. Fold in the flour mixture into the wet ingredients, until no more flour streaks remain. Fold in blueberries and then scoop batter 2/3 full into each cupcake.
- Bake for 13-17 minutes. Mine baked perfectly at 15 minutes.
- Once cupcakes have cooled prepare frosting. In the bowl of an electric mixer combine powdered sugar, butter, heavy cream, lemon juice, and lemon zest. Beat for 3 minutes. Frost cupcakes as you like- this time I just spread it on with a knife.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
