Blueberry Cupcakes

Name: Blueberry Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Thai, Asian
Ingredients: 150g or 1 cup blueberries (fresh or frozen); zest of 2 lemons (optional); 170g or ¾ cups sugar; 2 large eggs; 95g or ½ cup canola oil (or other flavorless oil); 150g or 1 cup plus ¼ cup cake flour; 1 tsp baking powder; ¼ tsp baking soda; ½ tsp fine sea salt; 1 tablespoon blueberry powder (from ground freeze dried berries (grind this right before using as it tends to clump when left open) ); ⅓ cup buttermilk or kefir; 113g or Half a brick of cream cheese (full fat, softened and at room temperature); 226g or 1 cup unsalted butter (softened); 390g or 3 cups organic powdered sugar; 2-3 tablespoons blueberry powder (from ground freeze dried berries); 1 tsp pure vanilla extract