Start by lining a cupcake pan with paper liners. Preheat your oven to 350°F (176°C) for an even bake.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.

In a large mixing bowl, cream the softened butter, vegetable oil, and sugar together. Beat on medium-high speed for about 1 1/2 to 2 minutes until the mixture appears pale, light, and fluffy. Don’t cut short the creaming time it’s key to achieving the perfect cupcake texture.

Mix in the vanilla extract and sour cream, ensuring everything is smoothly blended.

Add the eggs one by one, mixing thoroughly after each addition. Scrape down the sides of the bowl as needed to prevent any ingredient from sticking.

Next, gradually add half of the dry flour mixture to the wet batter, stirring on low speed until mostly incorporated.

In a small bowl, combine the fresh lemon juice, lemon zest, and milk. Slowly pour this lemony mixture into the batter, blending until fully combined.

Add the remaining dry ingredients and mix until smooth, being careful not to overwork the batter. Scrape down the sides again to ensure uniform consistency.

Toss the fresh blueberries with 1/2 tablespoon of flour this helps prevent them from sinking in the batter. Gently fold the blueberries into the cupcake batter, distributing them evenly.

Fill each cupcake liner slightly more than halfway with the batter. Bake for 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

In a clean bowl, beat the cream cheese and butter together on medium-high speed until smooth and creamy.

Add half of the powdered sugar and mix until fully incorporated and silky smooth.

Blend in the vanilla extract, lemon extract (if using), and fresh lemon zest, giving the frosting a burst of flavor.

Gradually mix in the remaining powdered sugar until the frosting reaches a light, fluffy, and spreadable consistency.

For a professional finish, transfer the frosting into a piping bag fitted with a large piping tip I recommend Ateco tip 847 for elegant swirls. Pipe the frosting onto the cooled cupcakes.

Garnish each cupcake with a thin slice of lemon and a fresh blueberry for an extra touch of beauty. Refrigerate until ready to serve but allow the cupcakes to come to room temperature before enjoying for the best flavor and texture.

These cupcakes are at their finest when enjoyed within 3-4 days.