3/4 cup + 2 tablespoons all-purpose flour, divided
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
3/4 cup + 2 tablespoons granulated sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon juice
1/2 cup + 2 tablespoons milk, at room temperature
1 cup fresh blueberries
Lemon Cream Cheese Frosting
8 ounces cream cheese
5 tablespoons unsalted butter, at room temperature
3 cups powdered sugar, sifted
1 tablespoon freshly-squeezed lemon juice
Zest of 1 large lemon
Additional blueberries for garnish
Preheat oven to 350 degrees. Line a cupcake pan with paper liners and set aside. In a small bowl, toss the blueberries with 2 tablespoons of all-purpose flour; set aside.
In a medium bowl, whisk together 3/4 cup of all-purpose flour, cake flour, baking powder, and salt.
In the bowl of an electric mixer, combine the butter, sugar, and lemon zest. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Beat in the vanilla and lemon juice. With the mixer on low, gradually mix in half of the flour mixture, scraping down the sides of the bowl as needed. Add the milk. Mix in the remaining half of the flour mixture until just combined.
Use a spatula to gently fold in the prepared blueberries. Divide the batter evenly between the cupcake liners, filling each about 3/4 full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes, then transfer to wire racks to cool completely.
When cupcakes are completely cooled, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer. Beat on medium speed until well-combined and smooth. Mix in the lemon juice and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase speed to high, and mix until smooth and fluffy.
Frost your cupcakes (I used a Wilton #1M piping tip for these cupcakes). Garnish with fresh blueberries tossed in granulated sugar.
Tip: store extra cupcakes in the refrigerator. The cream cheese frosting tastes even better when served chilled and the fresh berries will keep longer.
Makes 18 cupcakes.