Lemon Cupcakes with Fresh Blueberry Buttercream

These Lemon Cupcakes with Fresh Blueberry Buttercream are a must bake this Summer!

Ingredients

For the Lemon Cupcakes:

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup full-fat sour cream
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon lemon extract
• 2 teaspoons finely grated lemon zest
• 1 large egg plus one egg yolk, at room temperature
• 1 and 1/2 tablespoons fresh lemon juice

For the Fresh Blueberry Buttercream:

• 1 and 1/2 cups blueberries, fresh or frozen, if using frozen don't thaw
• 2 tablespoons lemon juice
• 2 sticks (8 ounces) unsalted butter, VERY soft
• 1/2 teaspoon salt
• 3 1/2 cups confectioners sugar (more if needed), sifted
• 1 tablespoon heavy cream (more if needed)
• 1/4 cup fresh blueberries, for decorating (optional)

Instructions

For the Lemon Cupcakes:

1. Preheat oven to 350 degrees (F). Line a 12 mold cupcake tin with paper liners and set aside.
2. In a medium bowl combine the flour, baking powder, baking soda, and salt; whisk well and set aside.

For full instructions kindly visit bakerbynature.com.

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