Blueberry Lemon Cupcakes with Cream Cheese Frosting

Preheat oven to 350°F. Line a cupcake pan with paper liners.

In a large bowl, use your fingers to combine the sugar and lemon zest, about 1-2 minutes. Using an electric mixer, add the butter and beat until light and fluffy. Then add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.

Beat in the sour cream, oil, and vanilla until combined. Gradually add in the flours, baking powder, baking soda, and salt until incorporated. Mix in the buttermilk and lemon juice, mixing gently on low speed until smooth. Using a rubber spatula, gently fold in the blueberries.

Evenly divide the batter among the cupcake liners, and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and transfer to a wire rack to cool completely before frosting.

In a large bowl, beat together the cream cheese and butter on medium-high speed until creamy and smooth. Gradually add the sugar and beat on low until combined.

Add the vanilla, salt, cream, lemon juice, and lemon zest and beat on medium-high until fluffy, about 2 minutes.

Add the blueberry preserves and beat until combined, about 1 minute.

Pipe or spread the frosting on top of the cooled cupcakes and decorate as desired.