Homemade Blueberry Cupcakes with Lemon Buttercream

Blueberry Cupcakes with Lemon Buttercream Frosting and Blueberry Sauce combine the bright and fresh flavors of lemon and blueberry in a festive handheld treat

Ingredients

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 cup butter , melted

2 Tbsp vegetable oil

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 1/2 tsp lemon zest (the zest of about 1 large lemon or 1 1/2 small lemons)

1/4 cup sour cream

2/3 cup buttermilk

1 cup frozen blueberries

Lemon Buttercream Frosting

1/2 cup butter , softened

4 cups powdered sugar

2 - 3 Tbsp heavy cream

2 Tbsp fresh lemon juice

1/2 tsp lemon zest

Yellow food coloring , optional

Blueberry Sauce

2 Tbsp granulated sugar

1 tsp cornstarch

1 1/2 cups fresh or frozen blueberries

1/4 cup water

Instructions

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.

Lemon Buttercream Frosting

Combine all ingredients in a large mixing bowl, using an electric mixer blend together until smooth and fluffy about 1-2 minutes. Tint with yellow food coloring if desired.

Blueberry Sauce

In a medium saucepan, whisk together sugar and cornstarch. Mix in blueberries and water. Bring mixture to a gentle boil over medium heat, stirring frequently. Once mixture reaches a boil, reduce heat and simmer 3 minutes, stirring frequently. Pour mixture into a blender or food processor and blend until smooth (I blended about 30 seconds on low speed in the blender). Cool mixture completely in the refrigerator or freezer before drizzling over cupcakes.