Preheat oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
In a small bowl, toss the blueberries with the remaining 2 Tbsp. 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 18-22 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice, and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Top your cupcakes with a few blueberries or sprinkles. It’s all up to you! This recipe makes 16 cupcakes, the perfect amount!
If you like lemon as much as I do, definitely add extra lemon zest to the batter and the frosting!
I like to use white paper liners so you can see the blueberries.
Change it up a bit! You can use any berry, raspberries would be great!
Make extra! Double the recipe and freeze half your cupcakes for the next time you get a sweet craving!