Lemon Blueberry Cupcakes

We think these are really really good! I LOVE the frosting!!! They are pretty blueberry-y, and you could probably use less.

Lemon Blueberry Cupcakes

Makes about 16-18 cupcakes

Ingredients:

For the cupcakes:

¾ cup plus 2 tbsp. all-purpose flour, divided

¾ cup cake flour

1½ tsp. baking powder

¼ tsp. salt

8 tbsp. unsalted butter, at room temperature

¾ cup plus 2 tablespoons sugar

Zest of 1 lemon

2 large eggs, at room temperature

1 tsp. vanilla extract

2 tbsp. lemon juice

½ cup plus 2 tbsp. milk, at room temperature

2 cups fresh blueberries

For the frosting:

8 oz. cream cheese

5 tbsp. unsalted butter, at room temperature

3 cups confectioners' sugar, sifted

1 tbsp. freshly squeezed lemon juice

Zest of 1 large lemon

Additional fresh blueberries, for garnish

Directions:

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full (I use an ice cream scoop to scoop my batter into the cups). Bake 10-12 minutes. Rotate the pan and bake an additional 10-12 minutes. Cupcakes are done when they begin to have a golden tint on the edges or until a toothpick inserted in the center comes out clean. Remove from oven, let cool for about a minute before removing the cupcakes from the pan and transferring them to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Sometimes ½ more confectioners’ sugar is needed to get the consistency you desire. Frost cooled cupcakes and garnish with fresh blueberries.