• Preheat the oven to 350 degrees. Add cupcake liners to the cupcake pan(s)
• In the bowl of your mixer, add the dry ingredients and whisk at least 30 seconds to blend.
• Skip the blueberries for now, and add the remaining ingredients to the bowl and mix on medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for 1 more minute. If you are using a hand mixer, mix for a bit longer. We will add the blueberries in the next step.
• Scoop batter into the cupcake liners. Sprinkle tops with 4-5 blueberries each. Adjust number to your liking. They will sink into the cupcake as they bake- but some will stay suspended.
• Bake at 350 F for about 16 minutes or until the centers spring back when lightly touched (or toothpick can be inserted and removed with just a few crumbs attached).
• Remove from cupcakes from the pan as soon as you can (within a minute or two). Place on a cooling rack.
• Makes 7 ½ cups batter

For the Lemon Cream Cheese Frosting

• Add the softened butter to the bowl of your mixer, mix until smooth.
• Cut the softened cream cheese into pieces and add to the butter, mixing until blended.
• Add the lemon juice and lemon zest. 1 teaspoon lemon extract, for a stronger lemon flavor.
• Gradually add powdered sugar and beat until well blended.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften. If the frosting becomes too soft while using just refrigerate the piping bag or bowl for a short while to firm it up.

Decorating the Cupcakes

• Frost the cupcakes once they have cooled. We used a 1M piping tip to apply swirls of frosting to the top of the cupcakes, and topped each with a fresh blueberry.

Storage

• Because of the cream cheese frosting, these cupcakes should be refrigerated in an airtight container or bakery box. Remove from the refrigerator 1-2 hours before serving to allow the cupcakes to warm and soften.