Baby Blueberry Cupcakes

Difficulty: easy Prep Time: 15 Total Time: 30
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup sugar
1 tsp vanilla extract
1 tbsp lemon juice
6 tbsp canola oil
2/3 cup milk
1 cup wild blueberries, plus more for garnish

Cream cheese icing:
8 oz cream cheese
1/2 cup butter, softened
2 tsp vanilla extract
4 cups icing sugar

Preheat oven to 350°F. Fill a mini muffin tin with paper liners.
In a bowl, combine flour, baking powder and salt. In a mixing bowl, beat together the eggs, sugar and vanilla for about 10 minutes or until the mixture lightens, triples in volume and forms a ribbon when dribbled off a spoon. With the mixer running, drizzle in the oil. Add the dry ingredients alternately with the milk, and beat on low speed until smooth.
Fill paper liners 3/4 full with batter. Bake for 10-15 minutes, until toothpick inserted in the cupcake centre comes out clean. Remove from oven and let cool a few minutes, then transfer cupcakes to a wire rack to cool completely.
Make icing: Beat cream cheese, butter and vanilla until light and creamy. Gradually beat in icing sugar until smooth. (If icing is too runny, add more icing sugar.) Ice cooled cupcakes using a spatula, spreading knife or a piping bag with decorative tip. Garnish with fresh blueberries.
Makes 30 mini cupcakes.