Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Baked these for Jac's birthday :-)

Was really surprised by how light they turned out! Even the sis approved so it was all good :-)

The cream cheese frosting was a massive improvisation project though! (Adding things and tasting) Ended up utilising an entire bottle of lemon essence (on top of lemon juice and rind!) 

Only thing to note is that most sites recommend using shortening instead of only butter to help the frosting retain its shape better :-)

hehe really glad they turned out quite well! :-)

Wanted to fill these with lemon curd but didn't in the end because of time and also felt like it'd be such a waste of cupcake to spoon out and throw bits away just to fill it!

maybe in future, we'll see :)

Lemon-Blueberry Cake (Adapted from Sweetapolita)

Ingredients: 2 cups plus 6 tablespoons all-purpose flour2 teaspoons baking powder1 teaspoon salt3 cups fresh blueberries1/2 cup sour cream1/2 cup whole milk2 teaspoons vanilla extract3/4 teaspoon pure lemon extract1 teaspoon lemon zest1 cup (2 sticks) unsalted butter, room temperature1 1/2 cups white sugar4 large eggs

Method:Preheat oven to 350°F. Prepare muffin tin with cupcake papers.  Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among cupcake cups.Bake cakes until toothpick inserted into center of a couple cupcakes comes out clean, about 20 minutes. Cool in pans on racks for about 10 minutes, then put onto racks until completely cool. Makes 24-26 cupcakes.

Lemon Cream Cheese Frosting

1 cup butter, at room temperature
1/2 cup shortening
8 oz. cream cheese, at room temp
3 lbs powdered sugar
1 Tbs vanilla extract
Lemon juice
Lemon Extract
Lemon Zest
2-3 tbs milk 

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