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Hearty And Succulent Fruit Pizza Cupcakes

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Instructions:

Preheat oven to 350. Line 24 muffin tins with cupcake liners and set aside.

In a large bowl, mix together flour and baking powder. Set aside.

In the bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla and lemon extracts.

With the mixer on medium low, add flour and milk alternately, starting and ending with flour mixture and scraping the bowl as needed. Fill muffin tins 2/3 full.

Bake for about 15 minutes or until center of cupcakes spring back when lightly touched. Remove from oven and let cool completely on a wire rack.

Prepare frosting: In the bowl of your mixer, beat butter, cream cheese, and vanilla on medium speed until smooth. With the mixer on low, add powdered sugar a bit at a time, until all has been added. Increase mixer speed to high and beat for one minute.

Frost cupcakes generously. Top with plenty of fresh fruit.

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Resource: confessionsofacookbookqueen.com

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