Blueberry Cupcakes with Lemon Buttercream Frosting and Blueberry Sauce
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter
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
4 cups powdered sugar
2 - 3 Tbsp heavy cream
2 Tbsp fresh lemon juice
1/2 tsp lemon zest
Yellow food coloring
2 Tbsp granulated sugar
1 tsp cornstarch
1 1/2 cups fresh or frozen blueberries
1/4 cup water
Directions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In a large mixing bowl, using an electric mixer, blend together melted butter, vegetable oil and granulated sugar until well blended, about 30 seconds. Stir in egg, vanilla and lemon zest. Blend in sour cream. Add in flour mixture alternating with buttermilk in two alternate batches, blending until combine after each addition. Fold in frozen blueberries. Divide mixture evenly among 12 paper lined muffin cups, filling each one about 3/4 full. Bake cupcakes 20 - 25 minutes until toothpick inserted in center comes out clean. Allow to cool completely then frost cupcakes with Lemon Buttercream Frosting and drizzle with chilled blueberry sauce. For best results, serve immediately after drizzling with blueberry sauce. Store in an airtight container.
