For the Cupcakes:
1 ¼ cup (156 g) all-purpose flour
1 cup (200 g) granulated sugar
1 ½ tsp (6 g) baking powder
½ tsp (3 g) salt
½ cup (122 g) milk, room temperature
¼ cup (55 g) vegetable oil
2 tbsp (24 g) sour cream
1 large egg, room temperature
2 tbsp (30 g) fresh lemon juice
Zest of 1 lemon
¾ cup (111 g) fresh blueberries
For the Lemon Cream Cheese Frosting:
1 cup (227 g) unsalted butter, room temperature
4 oz (113 g) cream cheese, room temperature
3 ½ cups (420 g) powdered sugar
1 tbsp (15 g) fresh lemon juice
Zest of 1 lemon
¼ tsp (1.5 g) salt
Extra blueberries and lemon zest for garnish