• Preheat your oven to 160°C/140° Fan. Place cupcake cases/liners in your 12 hole muffin tray. If you don't have cases, you can spray the holes with non-stick cake pan spray.
• In a medium bowl whisk the flour, baking powder and salt until well combined. Set aside.
  
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• In the bowl of your stand mixer fitted with a paddle attachement, or a large bowl if using an electric hand mixer, beat the butter and sugar on medium speed for 1 whole minute until lighter in colour and fluffy.
  
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• To this bowl add the eggs, beating on medium speed for around 20 seconds until combined.
  
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• Next add the milk, lemon juice and lemon zest and again beat on medium speed for around 20 seconds until well combined.
  
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• Add half the dry ingredients and mix on low speed until just combined, then add the remaining half and repeat on low speed. Be careful not to overmix here or your cupcakes may be dense and chewy.
  
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• Now by hand, carefully fold the flour coated blueberries into the batter with a spatula. They may bleed a little but that's ok.
  
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• Using a spoon, fill each cupcake case with the cake batter. The cases should be about 3/4 full. My cupcake cases are taller than the cupcake holes so they look less full.
  
• Place your cupcake tray in your preheated oven and bake for around 18-20 mins. Check they are done by inseting a skewer into the centre of the cupcake - it should come out clean. They will be quite pale with flat tops.
• Leave the tray on a wire rack to cool for 5 minutes, and then remove the cupcakes and place them on the wire rack to cool completely.
  

Whipped Cream Cheese Frosting/Icing

• In the bowl of your stand mixer fitted with a paddle attachment, or a large bowl if using an electric hand mixer, beat the double cream, cream cheese, icing sugar and vanilla extract on medium speed until combined and thickened. This should only take around 1 minute.
  
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Icing the Cupcakes

• Add your chosen piping nozzle to your piping bag and fill it with all of the whipped cream cheese icing.
• Pipe your chosen pattern on top of each cooled cupcake. For my piped swirls I start in the middle of the cupcake, work my way to the outside of the cupcake in a circle, then back to the middle to get a nice peak on top.
• Add some fresh blueberries and lemon wedges for decoration, or keep plain if you prefer. I place the lemon wedges on kitchen paper/paper towel for a few minutes to absorb some of the lemon juice before placing on the cupcakes. This prevents them from making the icing soggy!
• Unfrosted cupcakes are best stored at room temperature in an airtight container. Once iced, the cupcakes are best stored in the fridge due the dairy content in the frosting.
• Best eaten within 3 days.