Lemon Blueberry Cupcakes

INGREDIENTS

For the cupcakes:

3/4 cup

plus 2 tbsp. all-purpose flour, divided

3/4 cup

cake flour

1 1/2 tsp

baking powder

1/4 tsp

salt

8 tbsp

unsalted butter, at room temperature

3/4 cup

plus 2 tablespoons sugar

Zest of 1 lemon

large eggs, at room temperature

1 tsp

vanilla extract

2 tbsp

lemon juice

1/2 cup

plus 2 tbsp. milk, at room temperature

1 cup

fresh blueberries

For the frosting:

8 oz

cream cheese

5 tbsp

unsalted butter, at room temperature

3 cups

confectioners’ sugar, sifted

1 tbsp

freshly squeezed lemon juice

Zest of 1 large lemon

Additional fresh blueberries, for garnish