Lemon Blueberry Cupcakes

This Lemon Blueberry Cupcakes are topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries! They’re so pretty and simply irresistible.

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

Image Credit : www.bakerbynature.com

INSTRUCTIONS

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