BLUEBERRIES 'n LEMON CREAM CUPCAKES
1-2/3 cup all-purpose flour ~PLUS~ 2 TB flour
3/4 tsp. baking powder.....................................................1/4 tsp. baking soda
1/4 tsp. salt........................................................................1 cup granulated sugar
1/2 cup (8 TB) unsalted butter, softened.........................2 eggs
2 TB lemon juice................................................................1/2 cup milk
1/4 cup plain or vanilla yogurt or sour cream.................1 tsp. vanilla extract
zest of 1 lemon..................................................................1 cup fresh blueberries
*FROSTING*
8 oz. cream cheese, softened............................................2 cups powdered sugar
1/4 cup (4 TB) unsalted butter, softened.........................1 tsp. vanilla extract
2 tsp. lemon juice...............................................................2 tsp. heavy cream or milk
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Preheat oven to 350. Line 12-14 holes in a muffin pan with paper liners.
(1) In a small bowl whisk together the flour, baking powder, baking soda and salt; set aside. (2) In another small bowl, gently toss the blueberries with the extra 2 TB flour to coat and set aside.
In a large bowl or the bowl of a stand mixer beat together the butter and sugar until light and fluffy. Add the lemon zest, vanilla, and lemon juice; beat until combined.
Add the eggs one at a time, mixing well after each addition. Add the flour mixture in two batches, alternating with the milk. Gently fold the blueberries into the cake batter (I use a rubber scraper). Scoop the batter into the prepared cups, filling 2/3 full.
Bake 17-22 minutes, or until a toothpick comes out clean. Let cool 5-10 minutes in the pan then transfer to a cooling rack and let cool completely.
Make the frosting:
Beat the cream cheese and butter together in your stand mixer until light and fluffy (about 2 min.). Add the lemon juice, vanilla extract, cream and lemon zest, and beat until combined. Slowly add the powdered sugar and mix until combined, then beat for an extra minute or two until light and fluffy. (You can add a little more powdered sugar if it's too thin ...or a little more cream if it's too thick). Pipe or spread the frosting onto the cooled cupcakes.