Lemon Blueberry Cupcakes

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries.

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

Instructions:

1. For the Lemon Blueberry Cupcakes:
2. Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
3. Get full recipe==>>bakerbynature.com