Lemon Blueberry Cupcakes

INGREDIENTS

• 1 cup unsalted butter, softened
• 1 1/4 cups sugar
• 1/2 cup packed light brown sugar
• 4 large eggs, at room temperature
• 1 Tablespoon Magnolia-Star Lemon Extract
• 3 cups all-purpose flour 
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 Tablespoons lemon zest
• 1/2 cup lemon juice
• 1 1/2 cups fresh blueberries
• 1 Tablespoon all-purpose flour
   

Cream Cheese Frosting

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 1/2 cups confectioners’ sugar
• 1 – 2 Tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• pinch salt