1 and 1/2cups+ 1 Tablespoon all purpose flourdivided
2 and 1/2teaspoonsbaking powder
1/2cup(1 stick) unsalted buttersoftened to room temperature
2large eggsroom temperature*
juice and zest of 2 lemons
3/4cupblueberriesfresh or frozen-- if frozen, do not thaw
1cup(2 sticks) unsalted buttersoftened to room temperature
4 to 5cupspowdered sugar
zest of one lemon
2 and 1/2Tablespoonslemon juice
2Tablespoonsmilk or cream
Preheat the oven to 350ºF. Line a 12 count cupcake pan with cupcake liners.
In a medium size bowl, toss together 1 and 1/2 cups of the flour, baking powder, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy (about 3 minutes). Add each egg, one at a time, beating on medium-high speed until fully incorporated, scraping down the sides as necessary. Add the vanilla extract and lemon zest and beat again until combined.
Stir the lemon juice into the milk. Scrape down the sides of the mixer bowl and turn the mixer speed to low. Add the flour in 2 additions, alternating with the milk/lemon juice. Remove bowl from mixer and stir with a spatula until everything is completely combined. Toss the blueberries in the remaining 1 Tablespoon of flour, then gently fold into the batter with a spatula.
Spoon batter evenly into prepared cupcake liners (I prefer to use an ice cream scoop with a trigger) and top with a couple extra blueberries, if desired. Bake cupcakes 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow to cool completely before decorating.
In a medium size bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
With the mixer on low, add in the powdered sugar, lemon zest, lemon juice, and milk or cream. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.
Store cupcakes covered tightly at room temperature up to 4 days or in the refrigerator up to 6 days.
*Room temperature eggs incorporate into batter much more easily than cold eggs. Allow to sit at room temperature for 45 minutes. If you don't have time, place eggs in a bowl of warm water for 10 minutes or until ready to use.