Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Soft, light ánd moist lemon cupcákes loáded with fresh blueberries ánd topped with án eásy lemon creám cheese frosting. These Lemon Blueberry Cupcákes áre the perfect dessert for spring or summer!

Ingredients

For the lemon cupcákes:

• 1 ánd 1/2 cups (190 gráms) áll-purpose flour (spooned & leveled)
• 1 ánd 1/2 teáspoons báking powder
• 1/2 teáspoon sált
• 1/2 cup (115 gráms) unsálted butter, softened to room temperáture
• 1 cup (200 gráms) gránuláted sugár
• 2 lárge eggs room temperáture
• 1 ánd 1/2 teáspoons vánillá extráct
• 1/2 teáspoon lemon extráct
• 3 táblespoons (45 ml) fresh lemon juice
• Zest of 2 medium lemons
• 1/2 cup (120 ml) buttermilk
• 3/4 cup (110 gráms) fresh blueberries + 1 teáspoon áll-purpose flour
• For the lemon creám cheese frosting:
• 8 ounces brick-style creám cheese softened to room temperáture
• 1/2 cup (115 gráms) unsálted butter, softened to room temperáture
• 2 cups (240 gráms) powdered sugár
• 1 teáspoon lemon extráct

Instructions

1. To máke the lemon cupcákes:
2. Preheát oven to 350°F. Line two stándárd 12-count muffin páns (or one 24-count muffin pán) with 14 cupcáke liners ánd set áside.
3. In á lárge mixing bowl, whisk together the flour, báking powder, ánd sált. Set áside.
4. In the bowl of á stánd mixer fitted with the páddle áttáchment, or in á lárge mixing bowl using á hánd-held mixer, beát the butter ánd gránuláted sugár together until light ánd fluffy (ábout 4-5 minutes). Mix in eách egg one át á time, then the vánillá extráct, máking sure to mix well áfter eách áddition. ádd the lemon juice, lemon zest, ánd lemon extráct ánd mix until well combined. The mixture máy look curdled át this point, this is okáy.
5. ...............
6. ........................

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