LEMON BLUEBERRY CUPCAKES

Ingredients:

3/4 cup plus 2 tablespoons flour, divided

3/4 cup cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter, room temperature

3/4 cup plus 2 tablespoons sugar

zest of one lemon

1 teaspoon vanilla

2 tablespoons lemon juice

2 large eggs, room temperature

1/2 cup plus 2 tablespoons milk, room temperature

1 cup fresh blueberries

8 ounces cream cheese

5 tablespoons butter, room temperature

3 cups confectioners' sugar

1 tablespoon lemon juice

zest of one lemon

additional blueberries, for garnish

Preheat oven to 350 and line cupcake pans with paper liners (I got 16 cupcakes from this recipe). In a small bowl whisk together the 3/4 cup flour, cake flour, baking powder, and salt, and set aside. In a large bowl or the bowl of a stand mixer beat together the butter and sugar until light and fluffy. Add the lemon zest, vanilla, and lemon juice, and beat until combined. Add the eggs one at a time, mixing well after each addition. Add the flour mixture in two batches, alternating with the milk. In a small bowl toss the blueberries with the 2 tablespoons flour to coat. Gently fold the blueberries into the cake batter, being careful not to crush them. Scoop the batter into the prepared cups, filling 2/3 full. Bake 20-22 minutes, or until the tops spring back when touched. Let cool 5-10 minutes in the pan then transfer to a cooling rack and let cool completely.