Lemon Blueberry Cupcakes Recipe Tutorial

Lemon Blueberry Cupcakes Recipe Tutorial
Lemon Blueberry Cupcakes Recipe Tutorial


  • 5 tablespoons Unsalted Butter
  • 1/2 cup milk
  • 2 tablespoons cornstarch
  • 6 tablespoon sugar
  • 1 teaspoon lemon zest
  • 6 tablespoon lemon juice, freshly squeezed
  • pinch of salt
  • (optional) 1/8 teaspoon pure lemon extract


  • Place butter into a small saucepan and melt on low heat.
  • Meanwhile in a small bowl whisk cornstarch into milk until combined.
  • Zest and juice lemons and set aside.
  • When butter is melted, turn burner up to medium-high and slowly whisk in the milk/cornstarch mixture.
  • Add granulated sugar to pan and stir to incorporate.
  • Add lemon zest, lemon juice, pinch of salt and lemon extract to the pan and continue to mix until sauce comes to a light boil and sauce thickens.
  • Cook for 3 minutes more and remove from heat. Cool completely and serve.
  • Sauce can be stored in the refrigerator for up to 3 days.


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