LEMON BLUEBERRY CUPCAKESSummer may be coming to an end, but we can still enjoy thebright flavors of lemon and blueberries! Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 2 hours, 40 minutes (includes cooling) Yield: 15 cupcakes OR 30-36 mini cupcakes Ingredients • 1 and 1/2 cups all-purpose flour • 2 teaspoons baking powder • 1/4 teaspoon salt • 1/2 cup room temp butter • 1 cup granulated sugar • 1 Tablespoon lemon zest • 2 large eggs, room temperature • 1 and 1/2 teaspoons pure vanilla extract • 1/2 cup whole milk or buttermilk, at room temperature • 1/4 cup fresh lemon juice • 1 cup fresh or frozen blueberries, tossed in 1 Tablespoon flour Cream Cheese Frosting • 8 ounces full-fat brick cream cheese room temperature • 1/4 cup butter • 2 cups confectioners’ sugar • 1 teaspoon pure vanilla extract Instructions 1. Preheat the oven to 350°F Line a 12 cup muffin pan (this recipe will give you about 15 cupcakes, so you’ll have a 2nd batch. 2. Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. 3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. 4. Add eggs and vanilla extract, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. 5. Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined. 6. Fold in the floured blueberries. Do not overmix. 7. Spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. 8. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. 9. If you’re making mini cupcakes, bake for about 11–13 minutes, same oven temperature. 10. Allow the cupcakes to cool completely before frosting. 11. Make the 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 until smooth, about 2 minutes. 12. Add confectioners’ sugar, vanilla extract, and salt and beat on low speed for 30 seconds, then turn the mixer up to medium-high speed and beat for 2 full minutes. 13. Taste and add an extra pinch of salt if desired. 14. If you plan to frost intricate designs with this frosting, refrigerate it for at least 20 minutes first. 15. Frost cooled cupcakes and top with optional garnish, if desired such as fresh blueberries or candied lemon slices. 16. Refrigerate decorated cupcakes uncovered for at least 20 minutes to help set the frosting before serving. 17. Cover and store leftover cupcakes in the refrigerator for up to 5 days. But really…will they last that long?