Directions:
Cupcakes:
-Preheat oven to 350-degrees. Line muffin tins with cupcake wrappers.
-Whisk together flour, baking powder, baking soda, and salt for about 20 seconds. Set aside.
-Gently toss blueberries with a light coating of flour. Set aside.
-In a large bowl beat butter and sugar on medium-high. Beat until pale and fluffy, about 3-4 minutes.
-With the mixer on low add eggs one at a time, mixing well after each egg.
-Add OB Blueberry Emulsion, OB Lemon Emulsion, and OB Madagascar Vanilla. Mix to combine.
-Add a third of the dry ingredients and mix on low, just until combined.
-Add 1/3 cup of the milk-mix gently.
-Add the rest of the ingredients a third at a time, alternating dry and wet.
-Using a spatula, gently fold blueberries into batter.
-Fill cupcake liners 2/3 full with batter.
Bake 17-20 minutes or until toothpick inserted in center comes out clean.
-Let cupcakes cool in pan for 5 minutes, then remove to wire rack to cool completely.
Frosting:
-Mix the softened butter and cream cheese until smooth.
-Add OB Lemon Emulsion, OB Madagascar Vanilla, and lemon zest (if using) and mix until combined.
-Gradually add confectioners' sugar until completely combined. Continue mixing adding more confectioners' sugar if necessary until frosting is thick and enough to pipe.
-Once cupcakes are cool, use a pastry bag fitted with a #2A round tip (or a plastic bag with the corner cut off) and pipe frosting in a swirl pattern onto each cupcake. --Garnish with a few blueberries, if desired. Refrigerate cupcakes until ready to serve.
