Lemon Blueberry Cupcakes Recipes

The production process is very easy, you just need to follow the approaches that we have actually created on this page. The following are the stages of just how to cook Lemon Blueberry Cupcakes.
My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they’re 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

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