Lemon Blueberry Cupcakes #cakes #cupcakes

Lemon Blueberry Cupcakes #cakes #cupcakes

Hand crafted Lemon Blueberry Cupcakes are topped with tasty Lemon Cream Cheese Frosting and Fresh Blueberries! The sodden lemon cupcakes are so delightful and overflowing with delicious blueberries. This formula is such a group pleaser and ideal for Summer birthday gatherings, picnics, or grills!

TGIF, my companions!!! The weekend is readily available and I couldn't be increasingly energized… to do nothing. I'm talking a feet kicked up on the end table, conveyance menus at a careful distance, and Law and Order on circle sort of end of the week. After 4 epic formula falls flat, an inbox that just won't quit, and the arrival of sensitivity season, I simply need it.

On the off chance that you heat one formula this end of the week, may I recommend these excellent lemon blueberry cupcakes? They're very easy to make, yet yield amazing outcomes. The cupcakes themselves are especially clammy, sufficiently sweet, and detonating with blueberries in each nibble.

The hitter will be very thick, yet fuss not, as they heat up wonderfully!

Lemon Blueberry Cupcakes #cakes #cupcakes

Also try our recipe : The Best Soft and Chewy M&M’S Cookies #dessert #cookies

Ingredients :

For the Lemon Blueberry Cupcakes:
  • 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • 3 tablespoons fresh lemon juice, divided
  • 3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
  • 1 large egg plus one egg yolk, at room temperature
  • 2 teaspoons finely grated lemon zest

Instructions :

For the Lemon Blueberry Cupcakes:
  1. Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
  2. In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice; whisk well to combine and set aside. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.
  3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and lemon extract (if using) and beat until well combined. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
  4. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.

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