Lemony Blueberry Cupcake

These very moist lemon cupcakes are loaded with fresh blueberries and topped with a simple yet decadent lemony cream cheese frosting. This recipe came to me when I took a trip to the fruit market, my favorite place in the world! It's like a candy shop for chefs but instead of candy its fresh fruits and vegetables, specially this time of year the market is blooming with beautiful berries. As I'm looking around my local market for inspiration for my next concoction my eyes was immediately capture by these beautiful velvet-blue berries, in that moment I knew I had to bake with these little beauties, and so I did! Lets get to baking :)

{for the cupcakes}

• 3 1/2 cups a/p flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks butter
• 2 cups sugar 
• 3 eggs 
• 1 teaspoon vanilla extract
• zest of 1 lemon + juice 
• 1 1/2 cups sour cream
• 1 small container fresh blueberries

{for the frosting}

• 8 ounces cream cheese
• 1 stick butter
• 1 teaspoon vanilla extract 
• juice and zest of 1 lemon +extra zest for topping 
• 2 1/2 to 3 cups sugar

Preheat your oven to 350 degrees. Line cupcake tin with liners or in my case I used paper cups on cookie sheet. I got them from bakeitpretty

Step.1

Sift the flour, soda and salt together in a bowl. Set aside 

Step.2

Add the butter and sugar to a mixing bowl cream until light and fluffy. Add the eggs one at a time and mix 

thoroughly. Add the vanilla and lemon zest + juice and mix to combine.

Step.3

Add the dry mixture in three parts alternating with sour cream, ending with dry mixture.

Step.4

Stir in the blueberries. fill the prepared tins or cups with batter two-thirds of the way full and bake 16 to 20 minutes. cool. 

Step.5 

For the frosting cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add  the powder sugar gradually until well combined.

Step.6

Frost the cupcakes and top with a blueberry and lemon zest and  enjoy these fresh light delights. yumm!