Lemon Cupcakes with Fresh Blueberry Buttercream

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

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

I wrote a Summer Baking Bucket list waaaaay back in June and I’m finally starting to check some things off! What can I say…? With distractions like beach weekends, best friend reunions, birthday parties, ice cold beers and baseball games, it’s easy for a girl to fall into the rabbit hole of procrastination.

But August? August is all about making things happen. August is all about making making magic happen. In our kitchens and on our tables!

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.
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 sugar, lemon extract and lemon zest and beat until well combined. Add in the egg and egg yolk and mix well, scraping down the sides of the bowl as needed. 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 and mix until just combined. Repeat with remaining flour and sour cream, being sure to mix on low until just combined. Turn mixer off. Using a rubber spatula, quickly fold in the lemon juice.
4. ........................

For full instruction please see: bakerbynature.com

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