Lemon Blueberry Cupcakes

Hey All and Happy Monday to you! Hope the beginning of your week started off great. Coming up this weekend I have a huge family vacation planned in Kentucky! I am so so excited to be able to spend time with my whole family in the great outdoors. I'm sure I'll have plenty of crazy stories when I get back, too. Nothing is ordinary when we all are together, and that's how I like it!

So recently my bestie had a birthday and all she wanted was for me to make her some kind of lemon cake. She loves lemon. And she loves blueberries. So I thought "Why not put them together?"! 

I haven't tried to master making a layered cake with pretty icing all over it just yet. It's on my list of things to try soon. But, I have mastered the heck out of making cupcakes! So I decided to take a lemon blueberry cake and turn it into cupcakes. That's why I made these Lemon Blueberry Cupcakes!

They are so moist and so delicious! The tartness of the lemon mixed with the sweetness of the blueberries made for an amazing flavor. 

Then to add the cream cheese frosting on top was literally the icing on the cake ;) See what I did there? I'm hilarious!

(makes 12-15)
Ingredients:
1/2 Cup butter, softened
1/2+1/8 Cup sugar
1/4 Cup light brown sugar
2 Large eggs
1 Tbsp vanilla
1 1/2 Cups flour
1/2 Tbsp baking powder
1/2 tsp salt
1/2 Cup buttermilk*
Lemon zest and lemon juice from 2 lemons
1 Cup blueberries
1 Tbsp flour

Frosting:
4 ounces cream cheese, softened
1/4 Cup butter, softened
1 3/4 Cup powdered sugar
1 Tbsp milk
1 tsp vanilla

Directions:
Preheat oven to 350 degrees. Line cupcake pan with liners. Set aside.

In a mixer beat together the butter and sugars on medium high until creamy, about 3 minutes. 

Add in the eggs and vanilla. Beat everything until combined. Scrape down the bowl as needed.

In a large bowl, combine the flour, baking powder and salt. Slowly mix the dry ingredients into the wet on a slow speed.

Add the milk, lemon zest and juice and stir with a spoon by hand until just mixed in.

In a small bowl, stir together the blueberries and flour. This will help the berries not sink down to the bottom of all the cupcakes and prevent them from breaking open. Fold the berries into the batter.

Spoon the batter into the cupcake holders and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

For Frosting:
In your mixer beat the cream cheese and butter until creamy and no lumps remain.

Add powdered sugar, milk and vanilla. Stir on low for about one minute, then up the speed for a few minutes until fully combined. Scrape down the bowl as you go if needed.

Scoop frosting into a piping bag and decorate the cupcakes. Place cupcakes in the fridge for about an hour before serving. Eat and enjoy! Delicious!

*If you don't have buttermilk, you can combine 1/2 Tbsp lemon juice (or 1/2 Tbsp of white vinegar) and about 1/2 a cup of milk (1% or higher). Pour the 1/2 Tbsp of lemon juice into a measuring cup. Add the milk until it reaches 1/2 a cup. Let it sit for at least 5 minutes before using.

Thanks for stopping by!

Recipe adapted from here.