Blueberry Cupcakes with Lemon Buttercream Frosting and Blueberry Sauce

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup butter, melted
• 2 Tbsp vegetable oil
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 tsp lemon zest
• 1/4 cup sour cream
• 2/3 cup buttermilk
• 1 cup frozen blueberries
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 2 – 3 Tbsp heavy cream
• 2 Tbsp fresh lemon juice
• 1/2 tsp lemon zest
• Yellow food coloring, optional
• 2 Tbsp granulated sugar
• 1 tsp cornstarch
• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup water

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, baking powder and salt together, then put the bowl aside.
2. In a large mixing bowl, beat the melted butter, vegetable oil and granulated sugar with an electric mixer until the mixture looks evenly combined, about 30 seconds. Mix in the egg, vanilla and lemon zest, then blend in the sour cream.
3. Add the flour mixture and buttermilk in two alternating additions, mixing after each one just until the batter comes together. Gently fold in the frozen blueberries.
4. Portion the batter evenly into 12 paper-lined muffin cups, filling each cup about 3/4 full. Bake for 20 – 25 minutes, until a toothpick poked into the middle of a cupcake comes out clean.
5. Cool the cupcakes completely, then top them with Lemon Buttercream Frosting and finish with a drizzle of chilled blueberry sauce. For the best texture, serve them right after adding the blueberry sauce. Store in an airtight container.