lemon blueberry cupcakes

Ingredients

• 3/4 cup plus 2 tablespoons flour, divided
• 3/4 cup cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, room temperature
• 3/4 cup plus 2 tablespoons sugar
• zest of one lemon
• 1 teaspoon vanilla
• 2 tablespoons lemon juice
• 2 large eggs, room temperature
• 1/2 cup plus 2 tablespoons milk, room temperature
• 1 cup fresh blueberries
• 8 ounces cream cheese
• 5 tablespoons butter, room temperature
• 3 cups confectioners' sugar
• 1 tablespoon lemon juice
• zest of one lemon
• additional blueberries, for garnish

Directions

1. Preheat oven to 350 and line cupcake pans with paper liners (I got 16 cupcakes from this recipe). 
2. In a small bowl whisk together the 3/4 cup flour, cake flour, baking powder, and salt, and set aside. In a large bowl or the bowl of a stand mixer beat together the butter and sugar until light and fluffy. 
3. Add the lemon zest, vanilla, and lemon juice, and beat until combined. 
4. ...............
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