- Servings: 12
|3¼ cups||All-purpose Flour|
|1¼ cups||Sucanat Brand Whole Cane Sugar|
|1 Tbsp||Baking Powder|
|½ tsp||Coarse Salt|
|¼ tsp||Baking Soda|
|6 Tbsp||Unsalted Butter, melted|
|¼ cup||Coconut Oil|
|1 cup||Whole Milk|
|1 tsp||Vanilla Extract|
|2 tsp||Grated Lemon Peel|
|1¼ cups||Fresh Blueberries & Chopped Strawberries, frozen for 4 hours|
|4 oz||Cream Cheese|
|1 cup||Powdered Sugar|
|Mashed Blueberries, to taste|
|Additional Fresh Blueberries & Strawberries, for garnish|
Preheat oven to 350 degrees. Line two 12 cup muffin pans with paper liners.
Sift flour into a large bowl. Mix in Sucanat, baking powder, soda and salt.
Whisk melted butter and oil in a medium bowl. Add eggs and whisk to blend. Whisk in yogurt, milk, vanilla extract and lemon peel. Add liquid mixture to dry ingredients, then stir just to blend. Fold in frozen berries. Divide batter among liners. Bake cupcakes until a tester inserted into center comes out clean, about 20 minutes. Process all frosting ingredients in food processor or blender. After cupcakes are cooled, squeeze a dollop of frosting on top of cupcake. Place additional fresh berries in frosting to garnish.