Lemon Blueberry Cupcakes with Cream Cheese Frosting

Name: Lemon Blueberry Cupcakes with Cream Cheese Frosting
Total time: 40 min
Ingredients: 1 and 1/2 cups (188g) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup (113g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1 Tablespoon lemon zest; 2 large eggs, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; 1/2 cup (120ml) whole milk or buttermilk, at room temperature; 1/4 cup (60ml) fresh lemon juice; 1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon all-purpose flour; 8 ounces (226g) full-fat block cream cheese, brought to room temperature; 1/4 cup (56g) unsalted butter, left out until soft; 2 cups (240g) powdered sugar; 1 teaspoon pure vanilla extract; Tiny bit of salt; Thin lemon wedges; Additional blueberries

cookrisp.com

Delightfully soft lemon blueberry cupcakes crowned with creamy cheese frosting. Ideal for warm weather treats or everyday indulgence.

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Ingredients

1 and 1/2 cups (188g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 Tablespoon lemon zest
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk or buttermilk, at room temperature
1/4 cup (60ml) fresh lemon juice
1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon all-purpose flour
8 ounces (226g) full-fat block cream cheese, brought to room temperature
1/4 cup (56g) unsalted butter, left out until soft
2 cups (240g) powdered sugar
1 teaspoon pure vanilla extract
Tiny bit of salt
Thin lemon wedges
Additional blueberries