1. Preheat the oven to 180°C (350°F). Line a muffin tin* with paper liners and set aside. Wash the blueberries and let them dry.

2. Add the flour, brown sugar, baking powder, and salt to a large bowl and mix to combine. Melt the butter and let it cool down again. Mix with the milk, vanilla extract, and eggs. Pour these wet ingredients into the bowl with the dry ingredients and mix until just combined. Fold in the blueberries and divide the batter between the paper liners – they should be about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the centers comes out clean. Take out of the oven and let cool down a bit in the tin, then remove and let the small cakes cool down completely on a wire rack.

3. For the frosting, purée the blueberries and press them through a sieve. Set the purée aside. Add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the cream cheese and vanilla extract and mix in. Do not mix too much – do it by hand – over mixing often leads to a softer frosting. Add about half of the blueberry purée and roughly stir it in – you don’t want to color all the frosting, you should aim for colored stripes in the frosting. Prepare a piping bag with a star tip, brush some lines with the remaining purée inside the bag and fill in the frosting. Frost the cupcakes and serve.