The Best Blueberry Cupcakes

• Start by preheating your oven to 350°F and lining a 12-cupcake pan with liners.
• Take ⅓ cup of the blueberries and place them in a small bowl. Use a fork to gently smash the berries so that they split open--large chunks are okay, we are just lightly breaking down some of the berries. Pour the ¼ cup buttermilk over the berries and stir in the vanilla as well. If your buttermilk is very cold, quickly heat this mixture in the microwave for 10 seconds to bring it room temperature. Set this buttermilk mixture aside for now.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and light brown sugar together on medium-high speed for 1-2 minutes to bring them together. Scrape down the sides of the bowl and add the egg, followed the egg white, then continue to beat for another minute until creamy. Wait for the egg to incorporate before adding in the white.
• Reduce your mixer speed to low and drizzle in the oil, one tablespoon at a time, waiting for the first to fully incorporate before adding the second. Then, turn the mixer speed up to medium-high and continue beating the mixture for 3-4 minutes, until it's very light and fluffy. Pause to scrape down your bowl halfway through.
• Reduce the mixer speed and slowly drizzle in the buttermilk and beat until it is fully combined.
• In a separate bowl, combine the cake flour, baking powder, and salt. Add these to your mixer and fold them in on low speed until the flour is just combined. Do not overmix.
• Toss the remaining ⅓ cup of blueberries with 1 tsp of flour, and then gently fold them in to your cake batter. Divide this batter evenly between your cupcake tins and bake for 21-23 minutes, or until the cupcakes are set. Let them cool for 10-15 minutes in the pan before transferring them to wire racks to cool completely.

Frosting

• Pulse the freeze dried blueberries in a food processor or use a rolling pin to finely crush them. Sift the mixture to remove any large chunks. You can reserve any large pieces to use as garnish.
• In your mixer, beat the butter and cream cheese together until smooth. Then, add the powdered sugar, vanilla, and salt. Beat everything together for 2-3 minutes.
• Scrape down the sides of your bowl and then add the freeze dried blueberry powder. Beat for another 2-3 minutes, until the frosting is very light and fluffy.
• Frost the cooled cupcakes either with a knife or with a piping tip. Enjoy!