Blueberries 'n Cream Cupcakes

INGREDIENTS

and 2/3 cup (210g) all-purpose flour (careful not to overmeasure)

1/2 tsp

baking powder

1/4 tsp

baking soda

1/2 tsp

salt

1/2 cup

unsalted butter, melted

1/2 cup

granulated sugar

1/2 cup

packed light brown sugar

large egg

1/4 cup

yogurt or sour cream (Greek or regular yogurt are fine)

3/4 cup

milk1

2 tsp

vanilla extract

2 tsp

lemon zest

and 1/3 cups fresh or frozen blueberries (do not thaw if using frozen)

8 oz

full-fat brick style cream cheese, softened to room temperature2

1/4 cup

unsalted butter, softened to room temperature

2 cups

confectioners' sugar

1 tbsp

(15-30ml) heavy cream or milk

1 tsp

vanilla extract