Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes taste just like spring, don’t you think? This easy cupcake recipe calls for fresh blueberries, lemons, and is topped with a delightful lemon cream cheese frosting!

Ingredients

Lemon Blueberry Cupcakes

• 7 ounces cake flour ((approx. 2 cups))
• 1½ tsp. baking powder
• ½ tsp. coarse kosher salt
• 1 cup sugar
• ½ cup unsalted organic butter (room temperature)
• 1 tsp. lemon zest (from one lemon)
• 2 large eggs
• 1 tsp. vanilla extract
• ¼ cup sour cream
• ¾ cup whole milk
• 3 Tbsp. lemon juice (fresh squeezed from 1 lemon)
• 1 cup blueberries (fresh or frozen)

Lemon Cream Cheese Frosting

• 10 Tbsp. unsalted organic butter (room temperature)
• 16 oz. cream cheese (cold)
• 2 Tbsp. sour cream
• ¼ cup lemon juice
• 2½ cups powdered sugar

Instructions

1. Lemon Blueberry Cupcakes
2. Preheat oven to 350°F.
3. Line cupcake tins with 18 cupcake liners. Set aside.
4. Combine flour, baking powder, and salt in small bowl. Set aside.
5. Place butter, sugar, and lemon zest in bowl of stand mixer and beat on medium speed for 3 minutes or until light and fluffy.
6. Add egg, let blend for 30 seconds. Add second egg.
7. .........................

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