Lemon Blueberry Cupcakes

This is not a quick recipe, but I can not resist the Blueberry Lemon combination. This I found on Pinterest from The Recipe Critic. 

Ingredients:

1 ¼ Cups Flour

½ tsp Baking Powder

¼ tsp Baking Soda

¼ tsp Salt

2 Large Eggs

1 Cup Granulated Sugar

½ Cup Unsalted Butter, Softened

1 ½ tsp Vanilla Extract

½ Cup Sour Cream

Zest from 1 Lemon

2 Tbps Lemon Juice

1 Cup Blueberries (and a handful to top)

16oz Cream Cheese Frosting

Directions:

Preheat oven to 350F degrees. Line 12 count cupcake pan with liners.

In a medium bowl, mix flour, baking powder, baking soda and salt.

In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for 2 minutes, until light and creamy. Add the butter and vanilla extract and beat on low speed for 1 minute, until well blended. Beat in the dry ingredients on 15 low speed until blended. DO NOT OVE MIX! Add the sour cream, lemon zest, and lemon juice and beat until smooth Fold in blueberries.

Fill each cupcake liner about ¾ the way full with batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

See the link at the top for the original recipes frosting. For me personally, off the shelf cream cheese frosting was a perfect pairing, topped with Blueberries of course!