Lemon Blueberry Cupcakes

• servings: 14 cupcakes

Ingredients

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup buttermilk

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 cup fresh blueberries

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

For Sugared Blueberries:

1/2 cup fresh blueberries

2 tablespoons granulated sugar

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, cream together the softened butter and sugar until light and fluffy. Add in eggs, buttermilk, lemon zest, and lemon juice, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in fresh blueberries.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

While the cupcakes cool, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract until well combined and fluffy.

For the sugared blueberries, toss fresh blueberries with granulated sugar and let sit for about 10 minutes.

Once the cupcakes are completely cool, frost them with the cream cheese frosting and top with sugared blueberries.