Lemon Blueberry 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

0 Response to "Lemon Blueberry Cupcakes"

Post a Comment

Popular Posts