Lemon Cupcakes with Lemon-Blueberry Buttercream

INGREDIENTS

For the Cake

2 1/4 cups

cake flour (I used Swan’s Down brand)

1 tbsp

baking powder

1/2 tsp

kosher salt

1 1/4 cups

buttermilk, room temperature

large egg whites, room temperature

1 1/2 cups

sugar

lemon zest from two lemons (finely grated)

1 stick

unsalted butter, at room temperature

1 tsp

pure vanilla extract

1/2 tsp

pure lemon extract

For Lemon Curd

1 cup

white sugar

eggs

1 cup

fresh lemon juice (about 4-5 lemons)

zest of 3 lemons

1/2 cup

unsalted butter, melted

Lemon Blueberry Buttercream

4 sticks

unsalted butter, softened

2 lb

confectioners’ sugar, sifted

fine grain sea salt

2 tsp

vanilla extract

zest of one lemon (finely grated)

1/2 cup

fresh blueberries, pureed with 1 tablespoon fresh lemon juice

1 tbsp

very cold milk (add until you reach desired consistency)