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