Blueberry Lemon CupCakes With Lemon Frosting

Blueberries are in abundance and so very sweet! I stock up while they're in season by freezing batches in baggies. How great it is to have these berries come the cold weather months. When I saw this recipe on Jess' lovely blog, Forgiving Martha, I couldn't resist. I changed it a bit to suit my cupcake fancy. I added some extra lemon flavor to make it real lemony as well as decreasing the sugar in the frosting and adding sour cream for tang and a not-too-sweet taste.

I've baked these twice and guests were quite pleased with the refreshing summer taste and raved about the moistness. This is a keeper for sure. Thanks Jess for the original recipe. I'm glad I stopped by to visit you and found this gem! Hope my readers are just as pleased.

CUPCAKE BATTER

¾ cup of all purpose flour, Plus 2 tablespoons to reserve for berries

¾ cup cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup canola oil
¾ cup sugar Plus 2 tablespoons
Zest of one lemon
2 large eggs, room temperature
1 teaspoon lemon extract
2 tablespoons lemon juice
½ cup milk, Plus 2 tablespoons at room temperature
1 cup fresh blueberries, washed and stems removed

FROSTING:
½ cup unsalted butter, room temperature
3 cups confectioner's sugar, sifted
2 tablespoons sour cream
1 ½ tablespoon lemon juice
1 teaspoon lemon extract
yellow food coloring (optional)

Pre-heat oven to 350 degrees. Line cupcake pans with liners. Set aside

1. In a bowl, combine ¾ cup of AP flour, cake flour, baking powder & salt. Blend
2. With an electric mixer on medium speed, blend together oil, sugar, lemon zest. Beat 2-3 minutes until fluffy
3. One at a time, beat in eggs. Add lemon juice and lemon extract.
4. Decrease speed to low, mix in half the dry ingredients & blend just until incorporated. Don't over beat!
5. Blend in milk, then add remaining dry ingredients & blend until just incorporated.
6. In a small bowl, gently toss blueberries with 2 tablespoons of reserved flour. Fold berries into batter.
7. Fill liners ¾ full with batter
8. Bake 20-22 minutes or until toothpick inserted in center comes out clean
9. Cool 5 minutes, then transfer to wire baking rack
   FROSTING:
10. Cream together butter, sour cream, lemon juice & extract until fluffy
11. Slowly add confectioner's sugar until desired consistency is reached
12. Add a drop of yellow food coloring for a more lemon color, if desired. Blend well
13. Top cooled cupcakes with frosting and enjoy! Yields approx. 15 cupcakes
    

    

    
    Remember To Make Memories At The Table