The perfect treat for some Afternoon Tea

1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 
3/4 cup (169 grams) granulated sugar 
2 large eggs 
1/3 cup (76 grams) sour cream (or plain, non-fat yogurt) 
1/4 cup (59 ml) vegetable oil 
1 tablespoon vanilla extract 
1 3/4 cups (175 grams) cake flour 
1 1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
2/3 cup milk 
1 1/2 cups (340 grams) fresh blueberries

Preheat oven to 180 degrees C). Line a cupcake pan with baking cups.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth. Stir in the blueberries.

Fill baking cups about 2/3 full (or a little less) and bake for 16-18 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting.

Cream Cheese Frosting 
8 ounces (227 grams) cream cheese, room temperature 
1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature 
1 teaspoon vanilla extract 
3/4 teaspoon salt 
3 cups (375 grams) powdered sugar

In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the salt and vanilla. Gradually beat in the powdered sugar. If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency. Likewise, if the frosting is too stiff, add more milk until it reaches a spreadable consistency.

Before serving, pipe or spread frosting on top of cooled cupcakes and decorate with a few fresh blueberries, if desired. If cupcakes will sit out more than a day, keep refrigerated in an airtight to help preserve the cupcakes. Serve at room temperature.