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1
Preheat oven to 350u00b0F. Grease a 12-count muffin tin or line with muffin liners.
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2
In a large bowl, sift the flour, baking powder, baking soda and salt. Set aside.
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3
In another bowl, whisk sour cream, lemon zest and vanilla. Set aside.
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4
Beat butter and sugar together on medium speed in the bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended. Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
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5
Gently fold in the blueberries.
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6
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes or until a wooden pick inserted in the center of a cupcake comes out clean. Transfer muffin tin to a wire rack and let cupcakes cool completely.
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7
To prepare blueberry sauce, mix all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer until mixture begins to thicken, about 2 minutes. Remove from heat. Let the sauce cool completely.
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8
To prepare buttercream, beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and 2 teaspoons of the blueberry sauce, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
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9
Frost the cupcakes with the buttercream using your preferred method (I piped it on). Drizzle blueberry sauce on top as desired and garnish with a fresh blueberry.
