Cupcakes. Do you like cupcakes like we like cupcakes around here? Knitting Daughter is a great baker, and she brought some cupcakes in awhile back that I knew I had to share with you. Why? Because the Loopy Elves deemed these “the most delicious cupcakes ever” and that sounded like a recipe that you might need to have!
Lemon Blueberry Cupcakes
(as seen on the BakerbyNature blog and Pinterest. And seriously, check out that blog. Delicious sounding recipes shared there!)
1 and 3/4 plus 2 Tbl. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup full fat sour cream
1/2 cup whole milk
3 Tbl. fresh lemon juice
3/4 cup fresh or frozen blueberries (if using frozen, do not thaw first)
1/2 cup unsalted butter (at room temperature)
3/4 cup granulated sugar
1/2 tsp. lemon extract
1 large egg plus one egg yolk (at room temperature)
2 tsp. finely grated lemon zest
Lemon Cream Cheese Frosting
1/2 cup unsalted butter (very soft)
1 (8 oz) block full fat cream cheese (very soft)
4 cups powdered sugar
1 and 1/2 Tbl. fresh lemon juice
1/4 tsp. vanilla extract
1/4 tsp. lemon extract (optional, but brings more lemon taste to the frosting)
1/2 tsp. finely grated lemon zest
Preheat over to 350 degrees. Line a 12 cup muffin tin with paper liners.
Cupcakes: Combine 1 and 3/4 cup flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, combine sour cream, milk, and 2 Tbl. lemon juice. Mix well and set aside.
Put blueberries in a small bowl, add the remaining lemon juice and toss to coat. Then add in the remaining 2 Tbl. flour and toss to coat the berries in the flour.
Add 1/2 cup butter to a mixer bowl and beat until smooth. Add in the granulated sugar and lemon extract, and mix well. Add in the egg and extra yolk and mix well. Reduce the mixer speed to low and add in 1/2 of the flour mixture. Mix until just combined. Add 1/2 of the sour cream mixture and mix until just combined. Repeat with the remaining flour and sour cream mixtures. When done, use a rubber spatula to fold in the floured blueberries and lemon zest.
Spoon the batter into the muffin tins, filling them 3/4 full. Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to to cool in the pan for 5 minutes before transferring them to a wire rack. Cool completely.
Frosting: In a medium mixer bowl, beat the butter and cream cheese together 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 and lemon extracts and the lemon zest and mix well.
Frost the cupcakes and top each one with a blueberry and lemon zest, if desired. Enjoy!
*note – before you start the batter, make sure all of your liquid ingredients have been brought to room temperature.
Have a great weekend, and be sure to pop back to the blog on Monday to catch the Yarn Update. We have a brand new yarn base from one of our very favorite dyers and you’re going to want it!