1 tsp. baking soda
1/2 tsp. salt
2 sticks butter
2 cups sugar
3 eggs
1 tsp. vanilla
zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries, plus additional for garnish
Preheat oven to 350 degrees and line cupcake tins. 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 2/3 full and bake 16 to 20 minutes and 8-10 minutes for mini cupcakes or until toothpick comes out clean. Makes 24-36 regular sized cupcakes or 96 mini cupcakes.
Frosting:
2 sticks butter, softened
8 oz. cream cheese
1 tsp. vanilla
juice and zest of 1 lemon
8-10 cups powdered sugar
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, add purple food coloring if decided. Frost cooled cupcakes with the cream cheese frosting and top with a fresh blueberry.
