- 1 1/2 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tablespoons butter (1 stick), room temperature
- 1/2 cup sour cream
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 tsp vanilla extract
- 1 cup fresh blueberries
- 2 1/2 TBSP lemon juice
- 2 tsp lemon zest (plus a little extra for garnish)
- 8 oz cream cheese
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 4 1/2 - 5 cups confectioners sugar
- Preheat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add butter, sour cream, egg and egg yolks, and vanilla. Use an electric mixer to beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain. Gently fold in the blueberries by hand taking care not to squish them.
- Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes, before frosting.
- Combine lemon juice, lemon zest, cream cheese, butter and vanilla extract in a large bowl. Beat with an electric mixer until smooth and creamy.
- Add confectioners sugar in batches of 1 1/2 cups scraping down the sides of the bowl in between additions. To achieve a stiffer consistency for the frosting, add the last 1/2 cup of confectioners sugar.
- Frost each cooled cupcake with a small offset spatula or pastry bag and tip. Garnish with extra blueberries and lemon zest.
Check out the rest of the Top Ate Blueberry Recipes.