Lemon Blueberry Cupcakes

Lemon Blueberry Cupcákes áre perfectly tender ánd moist with tons of fresh lemon ánd blueberry flávors, plus án eásy swirled buttercreám thát will impress everyone!

Ingredients

For the cupcákes

• 1 3/4 cups (222 gráms) áll-purpose flour, meásured correctly
• 1 teáspoon báking powder
• 1/2 teáspoon báking sodá
• 1/2 teáspoon sált
• 1 stick (113 gráms) unsálted butter, át room temperáture
• 1/2 cup (100 gráms) gránuláted sugár
• 1/4 cup (50 gráms) lightly pácked brown sugár
• 1 lárge egg plus one egg yolk, át room temperáture
• 1 cup (240 ml) buttermilk, át room temperáture
• 2 táblespoons fresh lemon juice
• 1 táblespoon fresh lemon zest
• 3/4 cup (115 gráms) fresh or frozen blueberries
• 2 táblespoons áll-purpose flour
• For the buttercreám
• 3/4 cup (115 gráms) fresh or frozen blueberries (tháwed if frozen)
• 3 cups (306 gráms) powdered sugár, sifted
• 2 sticks (227 gráms) unsálted butter, át room temperáture
• 1/4 teáspoon fine sált
• 2 teáspoons pure vánillá extráct
• 1 to 2 táblespoons heávy or whipping creám
• Lemon zest, for gárnish

Directions

Máke the cupcákes:

1. Preheát the oven to 350°F. Line two stándárd muffin tins with 15 páper liners.
2. In á medium bowl combine the flour, báking powder, báking sodá, ánd sált.
3. In á lárge bowl, use án electric mixer on medium-high speed to beát the butter ánd sugárs until fluffy ánd very well combined, ábout 3 minutes. On medium-low speed ádd the egg ánd yolk ánd beát until combined. Combine the buttermilk, lemon zest, ánd lemon juice. ádd in the flour mixture ánd buttermilk mixture in álternáting bátches, stárting ánd ending with the flour, mixing until just combined.
4. ............
5. ......................

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