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The perfect recipe that tastes just like Spring!
Preheat oven to 350°F.
Line cupcake tins with 18 cupcake liners. Set aside.
Combine flour, baking powder, and salt in small bowl. Set aside.
Place butter, sugar, and lemon zest in bowl of stand mixer and beat on medium speed for 3 minutes or until light and fluffy.
Add egg, let blend for 30 seconds. Add second egg.
Add sour cream, milk, vanilla extract, and lemon juice. Let blend until fully combined.
Turn speed to low and add flour mixture. Blend until just combined.
Drop spoonfuls of batter into each cupcake liner. Add enough batter to coat bottom.
Gently stir the blueberries into the batter mixture.
Fill each of the cupcake liners 3/4 of the way with batter.
Bake for 20-24 minutes or until cupcake tops bounce back.
Remove from oven and let cool on cooling rack.
Beat butter for 30 seconds on medium high.
Add cream cheese and beat for 90 seconds.
Add lemon juice and sour cream. Beat for 30 seconds.
Add powdered sugar and beat for 10 seconds on low. Turn speed to medium-high and beat for 80-90 seconds.
If using frozen blueberries, rinse blueberries until water runs clear, then dry them before adding to lemon blueberry cupcake batter.