Name: Lemon Blueberry Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 15 cupcakes
Ingredients: 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup full-fat sour cream; 1/2 cup whole milk; 3 tablespoons fresh lemon juice, divided; 3/4 cup fresh or frozen blueberries, if using frozen do not thaw first; 1/2 cup (1 stick) unsalted butter, at room temperature; 3/4 cup granulated sugar; 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor); 1 large egg plus one egg yolk, at room temperature; 2 teaspoons finely grated lemon zest; 1/2 cup (1 stick) unsalted butter, very soft; (1) 8 ounce block full-fat cream cheese, very soft; 4 cups confectioners' sugar; 1 and 1/2 tablespoons fresh lemon juice; 1/4 teaspoon vanilla extract; 1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor); 1/2 teaspoon finely grated lemon zest; 1 teaspoon freshly grated lemon zest, optional; 1/2 cup fresh blueberries, optional