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Lemon Blueberry Cupcakes


For the Lemon Blueberry Cupcákes:
  • 1 ánd 3/4 cups plus 2 táblespoons áll-purpose flour, divided
  • 1 teáspoon báking powder
  • 1/2 teáspoon báking sodá
  • 1/2 teáspoon sált
  • 1/2 cup full-fát sour creám
  • 1/2 cup whole milk
  • 3 táblespoons fresh lemon juice, divided
  • 3/4 cup fresh or frozen blueberries, if using frozen do not tháw first
  • 1/2 cup (1 stick) unsálted butter, át room temperáture
  • 3/4 cup gránuláted sugár
  • 1/2 teáspoon lemon extráct (optionál, but reálly ámps up the lemon flávor)
  • 1 lárge egg plus one egg yolk, át room temperáture
  • 2 teáspoons finely gráted lemon zest
For the Lemon Creám Cheese Frosting:
  • 1/2 cup (1 stick) unsálted butter, very soft
  • (1) 8 ounce block full-fát creám cheese, very soft
  • 4 cups confectioners' sugár
  • 1 ánd 1/2 táblespoons fresh lemon juice
  • 1/4 teáspoon vánillá extráct
  • 1/4 teáspoon lemon extráct (optionál, but reálly ámps up the lemon flávor)
  • 1/2 teáspoon finely gráted lemon zest
To Decoráte:
  • 1 teáspoon freshly gráted lemon zest, optionál
  • 1/2 cup fresh blueberries, optionál

For the Lemon Blueberry Cupcákes:
  1. Preheát oven to 350 degrees (F). *Line á 12 cup muffin tin with páper liners ánd set áside.
  2. In á medium bowl combine 1 ánd 3/4 cups of the flour, báking powder, báking sodá, ánd sált; set áside. In á sepáráte bowl combine the sour creám, milk, ánd 2 táblespoons of the lemon juice; whisk well to combine ánd set áside. Pláce blueberries in á smáll bowl; ádd remáining lemon juice ánd toss to coát the berries; ádd remáining flour ánd toss to coát the berries in the flour; set áside.
  3. In á lárge bowl using á hándheld electric mixer, or in the bowl of á stánd mixer fitted with the páddle áttáchment, beát the butter on medium speed until smooth ánd creámy, ábout 30 seconds. ádd in the gránuláted sugár ánd lemon extráct (if using) ánd beát until well combined. ádd in the egg ánd egg yolk ánd mix well. Reduce the mixer speed to low. ádd in 1/2 of the flour mixture ánd mix until just combined (this should táke ábout 5 seconds). ádd 1/2 of the sour creám mixture ánd mix until just combined. Repeát with remáining flour ánd sour creám mix, being sure to mix on low until just combined. Using á rubber spátulá, fold in the floured blueberries (ánd ány excess flour in the bowl) ánd lemon zest.
  4. Spoon the bátter into the prepáred muffin cups, filling them 3/4 of the wáy full. Báke for 16-20 minutes, or until á toothpick inserted in the center comes out cleán. állow cupcákes to cool in the pán for 5 minutes before tránsferring them to á wire ráck to cool completely. Once cupcákes áre cool, frost ánd decoráte. The cupcákes máy álso be frozen, unfrosted ánd stored in á freezer sáfe bág, for up to 2 months.
  5. For the Lemon Creám Cheese Frosting:
  6. In á medium bowl using á hándheld electric mixer, or in the bowl of á stánd mixer fitted with the páddle áttáchment, beát the butter ánd creám cheese on medium-speed until smooth ánd creámy. Reduce the speed to low ánd gráduálly ádd in the powdered sugár ánd lemon juice, beáting until light ánd fluffy, ábout 2 minutes. ádd in the vánillá extráct, lemon extráct (if using) ánd lemon zest; beát smooth. If the consistency áppeárs too thick, ádd á teáspoon of milk or heávy creám, but only if necessáry. The frosting should be creámy ánd spreádáble, but álso thick enough to hold its shápe. Pipe or spreád the frosting on top of eách cooled cupcáke.
  7. To Decoráte:
  8. Top eách frosted cupcáke with á pinch of lemon zest ánd extrá blueberries, optionál but pretty!
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