Lemon Blueberry Cupcakes

Ingredients: 

For the Lemon Blueberry Cupcakes: 

• 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1/2 cup full-fat sour cream 
• 1/2 cup whole milk 
• 3 tablespoons fresh lemon juice, divided 
• 3/4 cup fresh or frozen blueberries, if using frozen do not thaw first 
• 1/2 cup (1 stick) unsalted butter, at room temperature 
• 3/4 cup granulated sugar 
• 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor) 
• 1 large egg plus one egg yolk, at room temperature 
• 2 teaspoons finely grated lemon zest 

For the Lemon Cream Cheese Frosting: 

• 1/2 cup (1 stick) unsalted butter, very soft 
• (1) 8 ounce block full-fat cream cheese, very soft 
• 4 cups confectioners' sugar 
• 1 and 1/2 tablespoons fresh lemon juice 
• 1/4 teaspoon vanilla extract 
• 1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor) 
• 1/2 teaspoon finely grated lemon zest 

To Decorate: 

• 1 teaspoon freshly grated lemon zest, optional
• 1/2 cup fresh blueberries, optional

Read more on: Lemon Blueberry Cupcakes @ bakerbynature.com

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