Blueberry Lemon Cupcakes with White Chocolate Icing Recipe - (4.5/5)

Ingredients

• For the cupcakes:
• 3 1/3 cups cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 1/3 cup fresh lemon juice
• 1 teaspoon lemon zest, packed
• 4 large eggs
• 1 cup plus 4 tablespoons buttermilk
• 2 1/2 cups fresh blueberries
• For the frosting
• 11 ounces high quality white chocolate (such as Lindt or Baker’s), finely chopped
• 12 ounces cream cheese, room temperature
• 2 tablespoons fresh lemon juice