Lemon Cupcakes with Fresh Blueberry Buttercream


For the Lemon Cupcakes:
1 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup full-fat sour cream
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon lemon extract
2 teaspoons finely grated lemon zest
1 large egg plus one egg yolk, at room temperature
1 and 1/2 tablespoons fresh lemon juice

For the Fresh Blueberry Buttercream:
1 and 1/2 cups blueberries, fresh or frozen, if using frozen don’t thaw
2 tablespoons lemon juice
2 sticks (8 ounces) unsalted butter, VERY soft
1/2 teaspoon salt
3 1/2 cups confectioners sugar (more if needed), sifted
1 tablespoon heavy cream (more if needed)
1/4 cup fresh blueberries, for decorating (optional)


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