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Prep Time: 1 hour, 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 24 cupcakes
Serving Size: 1 cupcake
For the cupcakes:
3 1/3 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 teaspoon lemon zest, packed
4 large eggs
1 cup plus 4 tablespoons buttermilk
2 1/2 cups fresh blueberries
For the frosting
11 ounces high quality white chocolate (such as Lindt or Baker’s), finely chopped
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice
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1st Keep
 Kirsah722
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