MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon-Blueberry Cupcakes
Categories: Cakes, Desserts, Citrus, Fruits
Yield: 12 servings

MMMMM------------------LEMON BLUEBERRY CUPCAKES-----------------------
1 3/4 c + 2 tb A-P flour; divided
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 c Full-fat sour cream
1/2 c Whole milk
3 tb Fresh lemon juice; divided
3/4 c Blueberries
1/2 c Unsalted butter; room temp
3/4 c Granulated sugar
1/2 ts Lemon extract
1 lg Egg
+=PLUS=+
1 Egg yolk; room temp
2 ts Finely grated lemon zest

MMMMM----------------LEMON CREAM CHEESE FROSTING---------------------
1/2 c Unsalted butter; very soft
8 oz Cream cheese; very soft
4 c Confectioners' sugar
1 1/2 tb Fresh lemon juice
1/4 ts Vanilla extract
1/4 ts Lemon extract
1/2 ts Fine grated lemon zest

MMMMM------------------------TO DECORATE-----------------------------
1 ts Fresh grated lemon zest
1/2 c Fresh blueberries

FOR THE LEMON BLUEBERRY CUPCAKES: Set oven @ 350ºF/175ºC.

Line a 12 cup muffin tin with paper liners and set aside.

In a medium bowl combine 1 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.

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 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.

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.

FOR THE LEMON CREAM CHEESE FROSTING: In a medium bowl
using a handheld electric mixer, or in the bowl of a
stand mixer fitted with the paddle attachment, beat the
butter and cream cheese on medium-speed until smooth and
creamy. Reduce the speed to low and gradually add in the
powdered sugar and lemon juice, beating until light and
fluffy, about 2 minutes. Add in the vanilla extract,
lemon extract and lemon zest; beat smooth. If the
consistency appears too thick, add a teaspoon of milk or
heavy cream, but only if necessary. The frosting should
be creamy and spreadable, but also thick enough to hold
its shape. Pipe or spread the frosting on top of each
cooled cupcake.

TO DECORATE: Top each frosted cupcake with a pinch of
lemon zest and extra blueberries, optional but pretty!

by Ashley Manila

RECIPE FROM: https://bakerbynature.com

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