Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes taste just like spring, don’t you think? This easy cupcake recipe calls for fresh blueberries, lemons, and is topped with a delightful lemon cream cheese frosting!

Ingredients
Lemon Blueberry Cupcakes

• 7 ounces cake flour ((approx. 2 cups))
• 1½ tsp. baking powder
• ½ tsp. coarse kosher salt
• 1 cup sugar
• ½ cup unsalted organic butter (room temperature)
• 1 tsp. lemon zest (from one lemon)
• 2 large eggs
• 1 tsp. vanilla extract
• ¼ cup sour cream
• ¾ cup whole milk
• 3 Tbsp. lemon juice (freshly squeezed from 1 lemon)
• 1 cup blueberries (fresh or frozen)

Lemon Cream Cheese Frosting

• 10 Tbsp. unsalted organic butter (room temperature)
• 16 oz. cream cheese (cold)
• 2 Tbsp. sour cream
• ¼ cup lemon juice
• 2½ cups powdered sugar

Instructions

1. Lemon Blueberry Cupcakes
2. Preheat oven to 350°F.
3. Line cupcake tins with 18 cupcake liners. Set aside.
4. Combine flour, baking powder, and salt in a small bowl. Set aside.
5. Place butter, sugar, and lemon zest in the bowl of a stand mixer and beat on medium speed for 3 minutes or until light and fluffy.
6. Add egg, let blend for 30 seconds. Add the second egg.
7. .........................

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