Blueberry Cupcakes with Cream Cheese Frosting

INGREDIENTS

1 3/4 cups

cake flour, not self-rising

1 1/4 cups

unbleached all-purpose flour

2 cups

sugar

1 tbsp

baking powder

3/4 tsp

salt

1 cup

unsalted butter, cut into 1-inch cubes; room temperature

large eggs

1 cup

whole milk

2 tsp

pure vanilla extract

1 1/2 cups

fresh blueberries plus 2 tablespoons flour

8 oz

cream cheese, softened to room temperature

2 sticks

unsalted butter, softened to room temperature

2 lb

confectioners’ sugar, sifted

2 tsp

clear vanilla extract*