LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Soft, light and moist lemon cupcakes loaded with fresh blueberries and topped with an easy lemon cream cheese frosting. These Lemon Blueberry Cupcakes are the perfect dessert for spring or summer!

Cook Time: 20 minutes

Ingredients

For the lemon cupcakes:

• 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (115 grams) unsalted butter, softened to room temperature
• 1 cup (200 grams) granulated sugar
• 2 large eggs room temperature
• 1 and 1/2 teaspoons vanilla extract
• 1/2 teaspoon lemon extract
• 3 tablespoons (45 ml) fresh lemon juice
• Zest of 2 medium lemons
• 1/2 cup (120 ml) buttermilk
• 3/4 cup (110 grams) fresh blueberries + 1 teaspoon all-purpose flour

For the lemon cream cheese frosting:

• 8 ounces brick-style cream cheese softened to room temperature
• 1/2 cup (115 grams) unsalted butter, softened to room temperature
• 2 cups (240 grams) powdered sugar
• 1 teaspoon lemon extract

Instructions

Please visit livewellbakeoften.com for full instructions.

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