Ingredients
1½cupsall purpose flour,spoon & leveled
2tspbaking powder
½tspsalt
½cupunsalted butter,softened to room temperature
1cupgranulated sugar
2large eggs,at room temperature
1½tsppure vanilla extract
½cupbuttermilk,at room temperature
2tbsplemon zest,(about 3 Meyer lemons)
¼cuplemon juice,(about 2 Meyer lemons)
¾cupfresh or frozen blueberries
8ozfull fat brick style cream cheese,softened to room temperature
¼cupunsalted butter,softened to room temperature
2cupsconfectioner’s sugar
2tbspheavy cream,or milk
1tsppure vanilla extract
pinchsalt
lemon slices and extra blueberries,for garnish
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl for about 1 minute until smooth and creamy.
Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract.
Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer running on low speed, slowly add the dry ingredients then add the buttermilk, lemon zest, and lemon juice.
Beat everything just until incorporated. Do not overmix. Finally, fold in the blueberries.
Pour/spoon the batter into the liners, filling only ⅔ full to avoid spilling over the sides. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
For around 30 mini cupcakes, bake for about 11 to 13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed for about 2 minutes until smooth.
Add confectioners’ sugar, 1 tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes.
Add 1 more Tablespoon of cream to thin out, if desired. Taste. Add an extra pinch of salt if needed.
Frost cooled cupcakes. Top with lemon slices and blueberries if desired.
