Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

Serves: Makes Fifteen | Prep: 30 min | Cook: 15 min

Ingredients:

Blueberry Lemon Cupcakes:
1/2 cup butter, room temperature
1/2 cup sugar
3/4 cup buttermilk
3 eggs
1 tsp vanilla extract
2 cups all-purpose flour, plus 1 Tbsp
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup fresh blueberries
1 tsp lemon zest

Lemon Cream Cheese Frosting:
8 oz cream cheese, room temperature
1/2 cup butter, room temperature
1 Tbsp freshly squeezed lemon juice
1 tsp lemon zest
1 tsp vanilla extract
5 cups powdered/icing sugar

Directions:
Preheat oven 350F/180C. Line a cupcake tin with cases.

In a mixer fitted with a paddle attachment, cream together butter and sugar.

In a jug whisk buttermilk, eggs, and vanilla together.

In a bowl mix flour, baking powder, soda, and salt together.

In another bowl mix 1 Tbsp of flour with the fresh blueberries.

To the mixer add the dry ingredients, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix, just until combined, fold in the blueberries and lemon zest. Scoop batter into the prepared cases. Bake, 15-18 minutes, until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool.

Make the frosting by adding cream cheese, butter, lemon juice, zest, and vanilla to a mixing bowl fitted with a paddle attachment. Blend on medium high speed, 5-7 minutes, until smooth. Lower the speed and slowly add in the powdered/icing sugar. Gradually increase speed and let mix for 10-15 minutes, until light and creamy. Add to a piping bag with a rounded tip, pipe onto the cupcakes and garnish with fresh blueberries and lemon peel.