Lemon Blueberry Cupcakes
INGREDIENTS
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¾ cup plus 2 tbsp. all-purpose flour, divided
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¾ cup cake flour
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1½ tsp. baking powder
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¼ tsp. salt
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8 tbsp. unsalted butter, at room temperature
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¾ cup plus 2 tablespoons sugar
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Zest of 1 lemon
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2 large eggs, at room temperature
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1 tsp. vanilla extract
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2 tbsp. lemon juice
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½ cup plus 2 tbsp. milk, at room temperature
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1 cup fresh blueberries
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For the frosting:
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8 oz. cream cheese
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5 tbsp. unsalted butter, at room temperature
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3 cups confectioners’ sugar, sifted
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1 tbsp. freshly squeezed lemon juice
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Zest of 1 large lemon
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Additional fresh blueberries, for garnish
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