Lemon-Glazed Blueberry Cupcakes
As these blueberry cupcakes bake, a sweet lemon glaze is drizzled over them, giving the finished product a distinctive topping with an intriguing crunch.
Set the oven to 375 degrees Fahrenheit (190 degrees C).
Put paper liners in each of the 24 muffin tins.
In a large bowl, combine the butter and sugar; use an electric mixer to beat until fluffy.
Beat in the eggs and vanilla extract after adding them.
Sift salt, baking powder, and two cups of flour into a different bowl.
Combine remaining flour with blueberries.
Alternate adding milk and flour to the creamed butter and sugar, beating the batter briefly after each addition.
Add blueberries and fold.
Divide the batter among the muffin liners.
Bake in the preheated oven for about 15 minutes, or until the tops appear dry.