Lemon Blueberry Cupcakes

One of my top three requested - Lemon Blueberry cupcakes infused with real lemon zest and blueberries.

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Recipe courtesy Lori Jacobs, Cupcake Wars, 2011

24 cupcakes

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks butter

2 cups sugar

3 eggs

1 teaspoon vanilla extract

Zest of 1 lemon

2 cups sour cream

1 1/2 cups fresh blueberries

2 sticks butter

8 ounces cream cheese

1 teaspoon vanilla extract

Juice and zest of 1 lemon

10 to 12 cups powdered sugar

Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.