Quick & Creamy Blueberry Cupcakes With Lemon Cream Cheese Frosting Recipe

Ingredients

• 1 ¼ cups (296 ml) cake flour (not self-rising)
• 1 + ¼ cups (180 g) blueberries
• 2 large eggs
• 1 stick (113 g) unsalted butter (softened)
• 8 ounces (226 g) cream cheese (room temperature)
• 3 ¼ cups (390 g) confectioners’ sugar (sifted)
• ¼ cup (60 ml) sour cream
• ¼ cup (50 g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon zest
• 10 tablespoons (142 g) butter (room temperature)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon pure vanilla extract