Ingredients
All Purpose Flour - 3/4 Cup plus 2 T
Cake Flour - 3/4 Cup
Baking Powder - 1-1/2 t
Salt - 1/4 t
Unsalted Butter - 13 T (room temperature)
Sugar - 3/4 Cup plus 2 T
Lemon Zest - 2 Lemons (divided)
Eggs - 2 Large (room temperature)
Vanilla Extract - 1 t
Lemon Juice - 3 T (divided)
Milk - 1/2 Cup plus 2 T
Fresh Blueberries - 1 Cup Plus additional for garnish
Cream Cheese - 8 oz.
Confectioners Sugar - 3 Cups (sifted)
Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, combine 3/4 cup all purpose flour, the cake flour, baking powder and salt; whisk together and set aside.
In a large bowl, combine 8 T butter, sugar and lemon zest from 1 lemon. Beat together o medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, one at a time, blending well. Beat in the vanilla and 2 T of lemon juice. With the mixer on low speed, mix in half of the dry ingredients, just until incorporated. Blend in the milk. Mix in remaining dry ingredients.
In a small bowl, toss the blueberries with remaining 2 T of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about 3/4 full.
Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, combine the cream cheese and 5 T butter with an electric mixer on medium-high speed until well combined and smooth, about 2 to 3 minutes. Mix in 1 T of lemon juice and lemon zest from 1 lemon. Gradually beat in the confectioners sugar until totally incorporated, increase the speed and then beat until smooth.
Frost cooled cupcakes as desired. Garnish with fresh blueberries.
Enjoy!
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