Lemon Blueberry Cupcakes

Bahan-bahan (15 porsi)

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 Tablespoon lemon zest
• 2 large eggs, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/2 cup (120ml) whole milk or buttermilk, at room temperature
• 1/4 cup (60ml) fresh lemon juice
• 1 cup (140g) fresh or frozen blueberries, tossed in 1 Tablespoon flour
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• pinch salt
• optional for garnish: lemon slices and extra blueberries