Lemon Blueberry Cupcakes

Name: Lemon Blueberry Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 75 min
Yield: 12
Cuisine: American
Ingredients: 1 cup All-Purpose Flour (1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided); 1 tsp Baking Powder (1 teaspoon baking powder); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); ½ tsp Table Salt (1/2 teaspoon salt); ½ cup Sour Cream (1/2 cup full-fat sour cream); ½ cup Whole Milk (1/2 cup whole milk); 4 tbsp Lemon Juice (3 tablespoons fresh lemon juice, divided + 1 and 1/2 tablespoons fresh lemon juice); 1 ¼ cup Blueberry (3/4 cup fresh or frozen blueberries, if using frozen do not thaw first + 1/2 cup fresh blueberries, optional) — optional; 1 cup Unsalted Butter (1/2 cup (1 stick) unsalted butter, at room temperature + 1/2 cup (1 stick) unsalted butter, very soft); ¾ cup Granulated Sugar (3/4 cup granulated sugar); ¾ tsp Lemon Extract (1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor) + 1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)) — optional; 1 piece Egg (1 large egg plus one egg yolk, at room temperature); 3 ½ tsp Lemon (2 teaspoons finely grated lemon zest + 1/2 teaspoon finely grated lemon zest + 1 teaspoon freshly grated lemon zest, optional) — optional; 1 piece Cream Cheese ((1) 8 ounce block full-fat cream cheese, very soft); 4 cup Icing Sugar (4 cups confectioners' sugar); ¼ tsp Vanilla (1/4 teaspoon vanilla extract)

Light and fluffy lemon blueberry cupcakes with a tangy lemon cream cheese frosting, baked in a standard muffin tin.

75 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal

Ingredients

For 12 servings

All-Purpose Flour1 cup · 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
Baking Powder1 tsp · 1 teaspoon baking powder
Bicarbonate of Soda½ tsp · 1/2 teaspoon baking soda
Table Salt½ tsp · 1/2 teaspoon salt
Sour Cream½ cup · 1/2 cup full-fat sour cream
Whole Milk½ cup · 1/2 cup whole milk
Lemon Juice4 tbsp · 3 tablespoons fresh lemon juice, divided + 1 and 1/2 tablespoons fresh lemon juice
Blueberry1 ¼ cup · 3/4 cup fresh or frozen blueberries, if using frozen do not thaw first + 1/2 cup fresh blueberries, optional · optional
Unsalted Butter1 cup · 1/2 cup (1 stick) unsalted butter, at room temperature + 1/2 cup (1 stick) unsalted butter, very soft
Granulated Sugar¾ cup · 3/4 cup granulated sugar
Lemon Extract¾ tsp · 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor) + 1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor) · optional
Egg1 piece · 1 large egg plus one egg yolk, at room temperature
Lemon3 ½ tsp · 2 teaspoons finely grated lemon zest + 1/2 teaspoon finely grated lemon zest + 1 teaspoon freshly grated lemon zest, optional · optional
Cream Cheese1 piece · (1) 8 ounce block full-fat cream cheese, very soft
Icing Sugar4 cup · 4 cups confectioners' sugar
Vanilla¼ tsp · 1/4 teaspoon vanilla extract

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Steps

1Preheat oven to 350 degrees (F). Line a 12 cup muffin tin with paper liners and set aside.
2In 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.
3In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined. Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries and lemon zest.
4Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
5For the Lemon Cream Cheese Frosting: In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using) and lemon zest; beat smooth. Pipe or spread the frosting on top of each cooled cupcake.
6To Decorate: Top each frosted cupcake with a pinch of lemon zest and extra blueberries, optional but pretty!