Lemon Blueberry Cupcakes

I am the oldest of 7 children. I love baking and cooking with my family. I love exploring new recipes and trying new flavors. In my family we do a lot of camping/ outdoor recipes. I am usually the go to for my siblings cakes and desserts. My family tries to explore new recipes all the time.

YIELD: 15 CUPCAKES
PREP TIME: 30 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 50 MINUTES
Lemon Blueberry Cupcakes are perfectly tender and moist with tons of fresh lemon and blueberry flavors, plus an easy swirled buttercream that will impress everyone!

subheading: For the cupcakes::

1 ¾ cups (222 grams) all-purpose flour, measured correctly

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 stick (113 grams) unsalted butter, at room temperature

½ cup (100 grams) granulated sugar

¼ cup (50 grams) lightly packed brown sugar

1 large egg plus one egg yolk, at room temperature

1 cup (240 ml) buttermilk, at room temperature

2 tablespoons fresh lemon juice

1 tablespoon fresh lemon zest

¾ cup (115 grams) fresh or frozen blueberries

2 tablespoons all-purpose flour

subheading: For the buttercream::

¾ cup (115 grams) fresh or frozen blueberries (thawed if frozen)

3 cups (306 grams) powdered sugar, sifted

2 sticks (227 grams) unsalted butter, at room temperature

¼ teaspoon fine salt

2 teaspoons pure vanilla extract

1 to 2 tablespoons heavy or whipping cream

Lemon zest, for garnish

Directions at handletheheat.com

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