Recipe: Blueberry Lemon Cupcakes With Lemon Cream Cheese Frosting

Blueberry lemon 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
1 cup fresh blueberries

1. Preheat oven to 350°. Line standard or mini muffin tins with paper liners.

2. Whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake for 20-25 minutes or until a cake tester comes out clean.

Adapted from Martha’s blueberry cupcake recipe.

Lemon cream cheese frosting:

1 8-ounce package cream cheese, room temperature
1½ cups powdered sugar
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon peel
1 tablespoon of lemon  juice

Beat all ingredients in a bowl until smooth. Spread for pipe on cupcakes. Eat.