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.

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

These Lemon Cupcakes with Fresh Blueberry Buttercream have been a dream of mine for months now. They’re lucky #7 on my baking bucket list, and they’re EVERYTHING a blueberry loving gal (or guy) could ask for. The fluffy cupcakes are bright and perky thanks to fresh lemon juice, zest, and lemon extract… and the blueberry frosting?! It’s amazing AF. It’s sweet, beautiful, and colored 100% naturally with fresh blueberries. No food coloring here, thank you very much!

If you really wanna get fancy double the blueberry puree and drizzle some ON the frosting. It’s pretty, tasty, and super impressive. Top with a few fresh blueberries to make them a triple threat.

You may have noticed in all that gabbing above I didn’t talk about the actual cupcakes. That’s because they’re really easy! Just be sure you bring your ingredients to room temperature (butter, eggs, sour cream), don’t pack your flour (lightly spoon it into the measuring cup and level it off with the back of a knife), don’t over bake, don’t over mix, and be sure you allow your cupcakes to cool completely before icing them. Oh! And use FRESH lemon juice. That bottle junk just isn’t the same.

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. ..........................................

for full instruction please see : bakerbynature.com

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