Lemon Cupcakes with Fresh Blueberry Buttercream
"These Lemon Cupcakes with Fresh Blueberry Buttercream are a must bake this Summer!..."
INGREDIENTS
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For the Lemon Cupcakes:
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1 and 3/4 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup full-fat sour cream
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1/2 cup (1 stick) unsalted butter, at room temperature
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3/4 cup granulated sugar
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1/2 teaspoon lemon extract
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2 teaspoons finely grated lemon zest
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1 large egg plus one egg yolk, at room temperature
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1 and 1/2 tablespoons fresh lemon juice
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For the Fresh Blueberry Buttercream:
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1 and 1/2 cups blueberries, fresh or frozen, if using frozen don't thaw
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2 tablespoons lemon juice
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2 sticks (8 ounces) unsalted butter, VERY soft
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1/2 teaspoon salt
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3 1/2 cups confectioners sugar (more if needed), sifted
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1 tablespoon heavy cream (more if needed)
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1/4 cup fresh blueberries, for decorating (optional)
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Just A Pinch Sweepstakes