Blueberry Cream Cupcakes

Bahan-bahan (15 porsi)

• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
• 1 cup (200g) granulated sugar
• 2 large egg whites*
• 1/4 cup (60g) sour cream or plain yogurt*
• 3/4 cup (180ml) whole milk*
• 2 teaspoons pure vanilla extract
• seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
• 1 and 1/3 cups (about 186g) fresh blueberries
• 1 cup (240ml) heavy cream, cold
• 12 ounces (340g) full-fat brick cream cheese, softened to room temperature
• 1 and 1/3 cups (160g) confectioners’ sugar
• 1 teaspoon fresh lemon zest
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• optional: fresh blueberries and mint, for garnish