Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe makes approximately 15 cupcakes, so you’ll need to bake in two batches.

Prepare the cupcake batter: In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate large bowl, using either a handheld mixer or a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and lemon zest on medium-high speed for about 3 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl as needed.

Add the eggs and vanilla extract, then beat on medium-high speed for about 1 minute, until well combined. Scrape down the bowl again to ensure everything is evenly mixed.

Reduce the mixer speed to low and gradually add the dry ingredients, alternating with the milk and lemon juice. Mix just until everything is incorporated. Be careful not to overmix.

Using a spatula, gently fold in the blueberries, which have been tossed in flour to prevent sinking.

Bake the cupcakes: Spoon or pour the batter into the prepared cupcake liners, filling each about 2/3 full to prevent overflow.

Bake for 18–21 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes (about 30–36), bake for 11–13 minutes at the same oven temperature.

Allow the cupcakes to cool completely in the pan for a few minutes, then transfer them to a wire rack before frosting.

Make the cream cheese frosting: In a large bowl, using a handheld or stand mixer fitted with either the whisk or paddle attachment, beat the cream cheese and butter together on medium speed for about 2 minutes, until smooth and creamy.

Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Start the mixer on low speed and beat for about 30 seconds, then increase to medium-high speed and continue beating for 2 full minutes, until light and fluffy. Taste the frosting and add a little more salt if desired.

If you want to pipe decorative designs, chill the frosting in the refrigerator for at least 20 minutes before using to help it firm up.

Frost and garnish: Once the cupcakes are completely cool, frost them using your preferred method. You can use a piping bag with a large round tip (like Ateco #808, as shown), or simply spread the frosting with a small icing spatula. Garnish with lemon slices, extra blueberries, or your favorite toppings if desired.

Place the decorated cupcakes uncovered in the refrigerator for at least 20 minutes to help set the frosting before serving.

Storage Tip: Store any leftover cupcakes covered in the refrigerator for up to 5 days. For easy storage and transport, a cupcake carrier is highly recommended.