Lemon Blueberry Cupcakes



My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.

yield 15 cupcakes

Ingredients

For the Lemon Blueberry Cupcakes:
1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
1/2 cup whole milk
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
1 large egg plus one egg yolk, at room temperature
2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:
1/2 cup (1 stick) unsalted butter, very soft
(1) 8 ounce block full-fat cream cheese, very soft
4 cups confectioners' sugar
1 and 1/2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)
1/2 teaspoon finely grated lemon zest

To Decorate:
1 teaspoon freshly grated lemon zest, optional
1/2 cup fresh blueberries, optional

Instructions

For the Lemon Blueberry Cupcakes:

  1. Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
  2. In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
  3. Visit bakerbynature.com for full directions.

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