Blueberry lemon cupcake

INGREDIENTS 429g all-purpose flour 3 teaspoons baking powder 265g granulated sugar 1/2 teaspoon salt 375ml of milk 125ml vegetable oil 125g butter 2 tbsp yogurt (can substitute with sour cream) 1 teaspoon vanilla extract 2 large eggs 2 cups frozen blueberries 2 batches of my cream cheese frosting 2 lemons zested 1 tbsp blueberry jam 1 tsp lemon essence (optional) METHOD Makes 24 1/ Preheat oven to 160C 2/ In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. 3/ Next combine all of the wet ingredients (except the butter) in a large jug and whisk well. 4/ Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds. 5/ Zest 1 lemon into the mixture and fold in gently. Place about 2 tsp of blue