These blueberry cupcakes are moist vanilla cupcakes filled with lemon flavor and pockets of fresh blueberries. They’re topped with lemon cream cheese frosting and fresh blueberries.
Beat the butter into the dry ingredients until a crumble texture. In another bowl whisk the eggs, lemon zest, vanilla extract, lemon juice, sour cream and milk together until well combined.
Stir the wet ingredients into the dry butter crumble mixture until just combined. Stir in the flour coated blueberries. Scoop the cupcake batter into each of the cupcake liners.
Beat the cream cheese and butter together until smooth and well combined. On low speed, beat in the sugar ½ cup (60 g) at a time, followed by the lemon juice, vanilla extract and salt.