Irresistible Moist Blueberry Cupcakes with Cream Cheese Frosting

Instructions:

1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt.
3. Beat the softened butter until creamy. Gradually add the dry mixture and beat until the mixture resembles coarse sand.
4. Beat in the eggs one at a time until just combined, then stir in 1 teaspoon of vanilla extract.
5. Gradually mix in half the milk, then gently mix in the remaining dry ingredients, followed by the rest of the milk. Mix only until just combined; do not overmix.
6. Using a rubber spatula, gently fold in the flour-tossed fresh blueberries.
7. Divide the batter evenly among the 12 lined cups (about ⅔ full). Bake for 18–22 minutes, or until a skewer inserted comes out clean.
8. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. To make the frosting: Beat the cold cream cheese and room-temperature butter together in a separate bowl until perfectly smooth and homogenous, ensuring no lumps remain.
10. Gradually add the sifted powdered sugar, beating on low speed initially. Once incorporated, increase speed to medium and beat until smooth.
11. Beat in the remaining ½ teaspoon of vanilla extract and the tiny pinch of salt until the frosting is light and fluffy.
12. Once the Blueberry Cupcakes are completely cool, pipe or spread the cream cheese frosting onto the tops. Garnish if desired.