Lemon Blueberry Cupcakes Recipes

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The production process is extremely easy, you simply require to adhere to the techniques that we have written on this web page. The complying with are the stages of how to prepare Lemon Blueberry Cupcakes.

My favorite Lemon Blueberry Cupcakes are topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries! They’re so pretty and simply irresistible.

The weekend is at our fingertips and I couldn’t be more excited… to do nothing. I’m talking a feet kicked up on the coffee table, delivery menus at arms length, and Law & Order on loop kind of weekend. After 4 epic recipe fails, an inbox that just won’t quit, and the return of allergy season, I just need it.

What’s on the horizon for your weekend? Relaxing? Adventuring? Baking some of my recipes?

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

Instructions

  1. For the Lemon Blueberry Cupcakes:
  2. Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
  3. In 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.
  4. ……………………………..

for full recipes please see : bakerbynature.com


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