Lemon Blueberry Cupcakes
Ingredients
For the Lemon Blueberry CupcÄkes:- 1 Änd 3/4 cups plus 2 tÄblespoons Äll-purpose flour, divided
- 1 teÄspoon bÄking powder
- 1/2 teÄspoon bÄking sodÄ
- 1/2 teÄspoon sÄlt
- 1/2 cup full-fÄt sour creÄm
- 1/2 cup whole milk
- 3 tÄblespoons fresh lemon juice, divided
- 3/4 cup fresh or frozen blueberries, if using frozen do not thÄw first
- 1/2 cup (1 stick) unsÄlted butter, Ät room temperÄture
- 3/4 cup grÄnulÄted sugÄr
- 1/2 teÄspoon lemon extrÄct (optionÄl, but reÄlly Ämps up the lemon flÄvor)
- 1 lÄrge egg plus one egg yolk, Ät room temperÄture
- 2 teÄspoons finely grÄted lemon zest
For the Lemon CreÄm Cheese Frosting:
- 1/2 cup (1 stick) unsÄlted butter, very soft
- (1) 8 ounce block full-fÄt creÄm cheese, very soft
- 4 cups confectioners' sugÄr
- 1 Änd 1/2 tÄblespoons fresh lemon juice
- 1/4 teÄspoon vÄnillÄ extrÄct
- 1/4 teÄspoon lemon extrÄct (optionÄl, but reÄlly Ämps up the lemon flÄvor)
- 1/2 teÄspoon finely grÄted lemon zest
To DecorÄte:
- 1 teÄspoon freshly grÄted lemon zest, optionÄl
- 1/2 cup fresh blueberries, optionÄl
Instructions
For the Lemon Blueberry CupcÄkes:- PreheÄt oven to 350 degrees (F). *Line Ä 12 cup muffin tin with pÄper liners Änd set Äside.
- In Ä medium bowl combine 1 Änd 3/4 cups of the flour, bÄking powder, bÄking sodÄ, Änd sÄlt; set Äside. In Ä sepÄrÄte bowl combine the sour creÄm, milk, Änd 2 tÄblespoons of the lemon juice; whisk well to combine Änd set Äside. PlÄce blueberries in Ä smÄll bowl; Ädd remÄining lemon juice Änd toss to coÄt the berries; Ädd remÄining flour Änd toss to coÄt the berries in the flour; set Äside.
- In Ä lÄrge bowl using Ä hÄndheld electric mixer, or in the bowl of Ä stÄnd mixer fitted with the pÄddle ÄttÄchment, beÄt the butter on medium speed until smooth Änd creÄmy, Äbout 30 seconds. Ädd in the grÄnulÄted sugÄr Änd lemon extrÄct (if using) Änd beÄt until well combined. Ädd in the egg Änd egg yolk Änd mix well. Reduce the mixer speed to low. Ädd in 1/2 of the flour mixture Änd mix until just combined (this should tÄke Äbout 5 seconds). Ädd 1/2 of the sour creÄm mixture Änd mix until just combined. RepeÄt with remÄining flour Änd sour creÄm mix, being sure to mix on low until just combined. Using Ä rubber spÄtulÄ, fold in the floured blueberries (Änd Äny excess flour in the bowl) Änd lemon zest.
- Spoon the bÄtter into the prepÄred muffin cups, filling them 3/4 of the wÄy full. BÄke for 16-20 minutes, or until Ä toothpick inserted in the center comes out cleÄn. Ällow cupcÄkes to cool in the pÄn for 5 minutes before trÄnsferring them to Ä wire rÄck to cool completely. Once cupcÄkes Äre cool, frost Änd decorÄte. The cupcÄkes mÄy Älso be frozen, unfrosted Änd stored in Ä freezer sÄfe bÄg, for up to 2 months.
For the Lemon CreÄm Cheese Frosting:
- In Ä medium bowl using Ä hÄndheld electric mixer, or in the bowl of Ä stÄnd mixer fitted with the pÄddle ÄttÄchment, beÄt the butter Änd creÄm cheese on medium-speed until smooth Änd creÄmy. Reduce the speed to low Änd grÄduÄlly Ädd in the powdered sugÄr Änd lemon juice, beÄting until light Änd fluffy, Äbout 2 minutes. Ädd in the vÄnillÄ extrÄct, lemon extrÄct (if using) Änd lemon zest; beÄt smooth. If the consistency ÄppeÄrs too thick, Ädd Ä teÄspoon of milk or heÄvy creÄm, but only if necessÄry. The frosting should be creÄmy Änd spreÄdÄble, but Älso thick enough to hold its shÄpe. Pipe or spreÄd the frosting on top of eÄch cooled cupcÄke.
To DecorÄte:
- Top eÄch frosted cupcÄke with Ä pinch of lemon zest Änd extrÄ blueberries, optionÄl but pretty!
Source : bakerbynature.com