Makes 32 cupcakes
For the cupcakes:
1 1/2 cup plus 4 tbsp. all-purpose flour, divided
1 1/2 cup cake flour
3 tsp. baking powder
1/2 tsp. salt
1 cup unsalted butter, at room temperature
1 1/2 cup plus 4 tablespoons granulated sugar
Zest of 2 lemons
4 large eggs, at room temperature
2 tsp. vanilla extract
4 tbsp. fresh lemon juice
1 cup plus 4 tbsp. milk, at room temperature
2 cup fresh blueberries
For the frosting:
16 oz. cream cheese
10 tbsp. unsalted butter, at room temperature
6 cups confectioners’ sugar, sifted
2 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish
1.) Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk together and set aside.
2.) In the bowl of an electric mixer, combine butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes.
3.)Beat in the eggs one at a time, mixing well and scraping down sides of bowl after each addition. Beat in the vanilla and lemon juice.
4.) With the mixer on low speed, mix in half of the dry ingredients until just incorporated. Add the milk and beat well. Mix in the remaining dry ingredients, beating just until incorporated.
5.) In a small bowl, toss the blueberries with 4 tbsp. all-purpose flour. Add the blueberries to the sugar mixture and use a spatula to fold gently.
6.) Divide the batter equally between muffin liners (each should be about 3/4 full). Bake 20-22 minutes, rotating pans about halfway through. Let cupcakes cool for 5 minutes in pans, then transfer to wire racks to cool completely.
7.) To make the lemon cream cheese frosting, beat the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Slowly beat in the confectioners’ sugar until totally incorporated, increase the speed and scrape down the sides of the bowl and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries, sugar pearls, or however desired.
Recipe adapted from Annie’s eats