Lemon Cupcakes Recipe

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1 1/3 cups all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup grapeseed oil
2/3 cup sugar, plus
2 Tablespoons granulated sugar
1 cup milk
1 teaspoon vanilla extract
1/4 cup lemon juice
1 Tablespoon lemon zest

Berry Glaze
1 cups blueberries
1 cup strawberries, washed, stems off
2 Tablespoons sugar
1/2 Tablespoons cornstarch
1 teaspoon lemon juice
1 1/2 Tablespoons water


Preheat oven to 350F.

Line or grease a 12 hole muffin tin.

In a large bowl, sift together flour, baking powder, baking soda, and salt.

In a medium bowl, mix oil, sugar, milk, vanilla, lemon juice, and zest.

Mix wet and dry ingredients until smooth.

Fill each muffin tin about 2/3 full.

Bake cupcakes for 17-20 minutes or until a toothpick inserted comes out clean.

Remove cupcakes from muffin tin, and place on wire cooling rack.

Berry Glaze

Place blueberries, strawberries and sugar in a pan and heat until the berries release their juices.

Combine cornstarch, juice, and water in a small bowl. Stir together until smooth.

Add starch mixture to pan and stir to mix completely.

Bring mixture to boil for a few minutes.

Allow glaze to cool before serving over cupcakes.

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