2 c. plus 6 T. flour
2 t. baking powder
1 t. salt
3 c. blueberries
1/2 c. plain greek yogurt
1/2 c. whole milk
2 t. vanilla
1/2 lemon, juiced
1 teaspoon lemon zest
1 c. butter, room temperature
1 1/2 c. white sugar
4 eggs
Sift dry ingredients into medium bowl. Transfer 1 T. flour mixture to larger bowl. Add blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside. Stir milk, sour cream, vanilla, lemon juice, and lemon zest in small bowl. With a stand mixer, cream butter and sugar, until pale yellow and fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among cupcake liners. Bake at 350 degrees for 20 minutes. Let cool.
For the Lemon Curd:
1/2 c. butter
1/2 c. lemon juice
zest of 2 lemons
3/4 c. sugar
1 t. cornstarch
pinch of salt
6 egg yolks
Melt the butter in a medium sauce pan over medium-low heat. Remove from heat and add the lemon juice and zest.
Mix together the sugar, salt and cornstarch and add it to the pan. Whisk in the egg yolks until smooth and return to heat. Cook over medium-low heat for 10 minutes until the mixture has thickened and coats the back of a spoon. Do not allow the mixture to boil. Once thickened, strain the mixture though a fine mesh strainer into a large bowl. Allow to chill in the refrigerator completely before using.
For the frosting:
1 lb. mascarpone cheese
2/3 c. lemon curd
2 c. heavy cream
7 T. sugar
Beat the sugar and cream to soft peaks in stand mixer. Combine the mascarpone and lemon curd in a separate bowl and mix. Add the cream to the mascarpone mixture. Gently fold to combine. Measure out the 2/3 cup of lemon curd for the frosting and set aside. After the cupcakes are finished cooling, cut a cone shape out of the middle and remove the tops and put a tablespoon or so of lemon curd in the whole. Cover with frosting.
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