Ingredients
1⅔cupsall purpose flour,(210 grams), spoon & leveled
½tspbaking powder
¼tspbaking soda
½tspsalt
½cupunsalted butter,(115 grams), melted
½cupgranulated sugar,(100 grams)
½cuplight brown sugar,(100 grams), packed
1large egg
¼cupyogurt,(62 grams), or sour cream
¾cupmilk,(180 milliliter)
2tsppure vanilla extract
2tsplemon zest
1⅓cupsblueberries,fresh or frozen, do not thaw if using frozen
8ozfull fat block cream cheese,(224 grams), softened to room temperature
½cupunsalted butter,(115 grams), softened to room temperature
3¼cupsconfectioner’s sugar,(360 grams), plus an extra ¼ cup if needed
1tsppure vanilla extract
⅛tspsalt
Preparation
Preheat oven to 350 degrees F (177 degrees C). Line two muffin pans with cupcake liners. Set aside.
In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside.
In a medium microwave-safe bowl, melt the butter. Whisk in the granulated and brown sugars. The mixture will be thick.
Vigorously whisk the egg, yogurt, milk, vanilla, and lemon zest until combined and uniform in texture.
Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the blueberries.
Divide batter among 14 cupcake liners and bake in batches for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cooling.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
Add 3 cups of confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds then switch to high speed and beat for 2 minutes.
Frost cooled cupcakes immediately before serving. Decorate with more blueberries if desired.
Unfrosted cupcakes remain fresh covered tightly at room temperature for 3 days. Store frosted cupcakes in the refrigerator for up to 2 days and allow them to come to room temperature before serving.
