Ingredients:
For the Lemon Blueberry Cupcakes:
- 1 together with 3/4 cups addition ii tablespoons all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 loving cup full-fat sour cream
- 1/2 loving cup whole milk
- 3 tablespoons fresh lemon juice, divided
- 3/4 loving cup fresh or frozen blueberries, if using frozen create non thaw first
- 1/2 loving cup (1 stick) unsalted butter, at room temperature
- 3/4 loving cup granulated sugar
- 1/2 teaspoon lemon extract (optional, merely actually amps upwards the lemon flavor)
- 1 large egg addition 1 egg yolk, at room temperature
- 2 teaspoons finely grated lemon zest
For the Lemon Cream Cheese Frosting:
- 1/2 loving cup (1 stick) unsalted butter, really soft
- (1) viii ounce block full-fat cream cheese, really soft
- 4 cups confectioners' sugar
- 1 together with 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (optional, merely actually amps upwards the lemon flavor)
- 1/2 teaspoon finely grated lemon zest
To Decorate:
- 1 teaspoon freshly grated lemon zest, optional
- 1/2 loving cup fresh blueberries, optional
Read to a greater extent than on: Lemon Blueberry Cupcakes @ bakerbynature.com
