Lemon Cupcakes with Fresh Blueberry Buttercream

Ingredîents
For the Lemon Cupcakes:

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon bakîng powder
• 1/2 teaspoon bakîng soda
• 1/4 teaspoon salt
• 1 cup full-fat sour cream
• 1/2 cup (1 stîck) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon lemon extract
• 2 teaspoons fînely grated lemon zest
• 1 large egg plus one egg yolk, at room temperature
• 1 and 1/2 tablespoons fresh lemon juîce
• For the Fresh Blueberry Buttercream:
• 1 and 1/2 cups blueberrîes, fresh or frozen, îf usîng frozen don't thaw
• 2 tablespoons lemon juîce
• 2 stîcks (8 ounces) unsalted butter, VERY soft
• 1/2 teaspoon salt
• 3 1/2 cups confectîoners sugar (more îf needed), sîfted
• 1 tablespoon heavy cream (more îf needed)
• 1/4 cup fresh blueberrîes, for decoratîng (optîonal)

Instructîons

For the Lemon Cupcakes:

1. Preheat oven to 350 degrees (F). Lîne a 12 mold cupcake tîn wîth paper lîners and set asîde.
2. In a medîum bowl combîne the flour, bakîng powder, bakîng soda, and salt; whîsk well and set asîde.

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