Blueberry Cupcakes with Lemon Buttercream Frosting | La Cucina Grandinetti

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 3 extra large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup milk
• 1-1/2 cups fresh (or frozen) blueberries gently tossed in 2 tablespoons flour