Sister's Baking Co.

Today in my kitchen I decided to whip up some cupcakes using fresh blueberries and lots of fresh lemon! Here's the recipe! They turned out super yummy!!!! Enjoy :-)

Blueberry Lemon Cupcakes

• 1 cup all purpose flour
• 3/4 cup self-rising flour
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/4 cup sugar
• 1 large eggs
• 2 1/2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon peel
• 1/4 teaspoon almond extract
• 3/4 cup buttermilk

FILLING

• 1/4 cup sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon peel
• 2 pints fresh blueberries
• 1 1/2 teaspoons flour
  

FROSTING

• 1 8-ounce package cream cheese, room temperature
• 1 1/2 cups powdered sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon finely grated lime peel
• 1/2 teaspoon vanilla extract
  
• remaining blueberry filling

• Preheat oven to 350°F. Line standard muffin pan with 12 liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs, then next 3 ingredients. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon 2 very full mini ice cream scoops into each liner.
• Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
• For filing heat lemon juice and sugar in a small saucepan over low heat until bubbling. Stir constantly to keep mixture from burning. Add blueberries & lemon zest and stir to coat with sugar mixture. Continue to heat over low for about 5 minutes. Sprinkle in flour to help thicken mixture. Cook for about 5 more minutes and then transfer to a glass bowl to cool.
• For frosting blend all ingredients (except filling) together in electric mixer.
  
• To assemble take cooled filling and put into a pastry bag with a round tip. Pipe filling into center of cupcake. Take remaining filling and fold carefully into frosting. Top each cupcake with scoop of frosting and viola!