For the cupcakes: whisk the flour and salt in a bowl.
Beat the softened butter in a separate bowl with a mixer on medium-high until smooth.
Add sugar and beat until creamy. Add 2 eggs one at a time then the vanilla and maple extract.
Beat in the flour mixture in three batches on low speed, alternating with the milk until just combined.
Divide the batter among muffin cups and bake in a pre-heated 350 degree oven for 20-25 minutes for full-sized cupcakes or 12-18 minutes for mini cupcakes or until tops spring back.
Remove onto wire rack to cool completely.
Frosting
Beat the butter, confectioners sugar, and salt in a mixer on medium speed until just combined.
Add the vanilla and lemon zest and beat until creamy, 3 minutes.
Beat in the milk until fluffy, about 1 minute.
Frost the maple cupcakes and top with blueberries and drizzle with maple syrup