Preparation:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners to prepare for baking.

Step 2: Combine Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this aside as your dry ingredient mixture.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This will take about 3-4 minutes with an electric mixer on medium speed.

Step 4: Add Eggs and Extracts

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon extract, lemon juice, and lemon zest until fully combined.

Step 5: Alternate Dry Ingredients and Buttermilk

Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start with adding a third of the flour mixture, followed by half of the buttermilk, mixing until just combined. Repeat this process, finishing with the flour mixture. Do not overmix to avoid dense cupcakes.

Step 6: Fold in Blueberries

Toss the fresh blueberries with 1 teaspoon of flour to coat them. Gently fold the flour-coated blueberries into the batter using a spatula. This helps prevent the blueberries from sinking to the bottom during baking.

Step 7: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Be sure not to overbake to keep the cupcakes moist and fluffy.

Step 8: Cool

Allow the cupcakes to cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely before frosting.

Step 9: Prepare the Frosting

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and lemon extract, continuing to beat until the frosting is fluffy and well combined.

Step 10: Frost Cupcakes

Once the cupcakes are completely cool, generously frost each with the creamy lemon frosting. You can use a piping bag for a more decorative look or simply spread the frosting with a spatula.