Lemon Blueberry Cupcakes

Ingredients

• 1 ½ cups all-purpose flour, sifted
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup buttermilk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 cup fresh blueberries
• ½ cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar, sifted
• 2 tbsp fresh lemon juice (for frosting)
• 1 tbsp lemon zest (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest until smooth.
5. Mix in the sour cream and buttermilk until fully combined.
6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
7. Gently fold in the fresh blueberries.
8. Divide the batter evenly among the lined cupcake cups, filling each about 2/3 full.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
10. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
11. While the cupcakes cool, prepare the frosting: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with lemon juice and zest, mixing until smooth.
12. Once the cupcakes are completely cool, frost them generously with the lemon zest frosting and decorate with additional blueberries if desired.

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