Lemon Cupcakes with Fresh Blueberry Buttercream

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.
Lemon Cupcakes with Fresh Blueberry Buttercream

  1. For the Lemon Cupcakes:
  2. 1 and 3/4 cups all-purpose flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 cup full-fat sour cream
  7. 1/2 cup (1 stick) unsalted butter, at room temperature
  8. 3/4 cup granulated sugar
  9. 1/2 teaspoon lemon extract
  10. 2 teaspoons finely grated lemon zest
  11. 1 large egg plus one egg yolk, at room temperature
  12. 1 and 1/2 tablespoons fresh lemon juice
  13. For the Fresh Blueberry Buttercream:
  14. 1 and 1/2 cups blueberries, fresh or frozen, if using frozen don't thaw
  15. 2 tablespoons lemon juice
  16. 2 sticks (8 ounces) unsalted butter, VERY soft
  17. 1/2 teaspoon salt
  18. 3 1/2 cups confectioners sugar (more if needed), sifted
  19. 1 tablespoon heavy cream (more if needed)
  20. 1/4 cup fresh blueberries, for decorating (optional)

  • For the Lemon Cupcakes:
  • Preheat oven to 350 degrees (F). Line a 12 mold cupcake tin with paper liners and set aside.
  • In a medium bowl combine the flour, baking powder, baking soda, and salt; whisk well and set aside.
  • 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.
  • Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full. Bake for 16 to 18 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.