Lemon Blueberry Cupcakes

sallysbakingaddiction.com

Audrey Egbert

1 and ½ cups ( 188g) all-purpose flour ( spoon & leveled)

2 teaspoons baking powder

½ teaspoon salt

½ cup ( 115g) unsalted butter, softened to room temperature

1 cup ( 200g) granulated sugar

1 Tablespoon lemon zest (about 3 lemons)

2 large eggs, at room temperature

1 and ½ teaspoons pure vanilla extract

½ cup (120ml) whole milk or buttermilk, at room temperature

¼ cup (60ml) lemon juice (about 2 lemons)

1 cup ( 115g) fresh or frozen blueberries, tossed in 1 Tablespoon flour

subheading: Cream Cheese Frosting:

8 oz ( 224g) full-fat block cream cheese, softened to room temperature

¼ cup ( 60g) unsalted butter, softened to room temperature

2 cups ( 240g) confectioners’ sugar

1 teaspoon pure vanilla extract

pinch salt

optional: lemon slices and extra blueberries for garnish

Directions at sallysbakingaddiction.com

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