Preheat oven to 190 degree Celsius (375F degrees). Line two muffin pans with cupcake liners (this recipe makes 14 cupcakes, so there will be two batches). I have also used silicon liners. Set aside.

In a large bowl, sift together flour, baking powder, baking soda, and salt together and mix until combined. Set aside.

Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy for about 2 to 3 minutes.

Beat in eggs, then beat in vanilla, milk, and lemon zest until combined and uniform in texture scraping down sides of bowl.

Reduce speed to low and bet in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour.

Gently fold in the blueberries.

Divide batter among 14 cupcake liners and bake in batches for 20 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely on a wire rack..

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.

Add the confectioners’ sugar and 1 Tablespoon cream. Beat for 2 minutes.

Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat for 1 minute.

Taste the frosting and add a pinch of salt if too sweet.

Frost cooled cupcakes using a piping bag just before serving. You can also simply frost with a knife. Decorate with more blueberries if desired.

Unfrosted cupcakes remain fresh covered tightly at room temperature for 3 days. Store frosted cupcakes in the refrigerator for up to 2 days and let them come to room temperature before serving.