Ingredients

• Batter:
• 1 1/2 sticks Unsalted Butter (let stand at room temp)
• 3 Eggs (let stand at room temp)
• 1 3/4 cups All-Purpose Flour
• 1/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1 1/4 cups Granulated Sugar
• 1/4 cup Milk
• 3 T finely shredded lemon peel
• 1 1/2 cups blueberries, coated w/ flour
• Frosting:
• 3-4 cups Powdered Sugar
• 1 stick Unsalted Butter (let stand at room temp)
• 1 stick Cream Cheese
• 2 T fresh Lemon Juice
• 2 T Lemon Zest
• Decoration:
• Lemon Peel
• Blueberries
• Sprig of Fresh Mint (here's a piece of advice: wait to the mint on top of the cupcakes until right before serving to avoid shriveling)

Instructions

1. Preheat the oven to 350F.
2. For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda, and salt together.
3. Mix the granulated sugar, milk and lemon peel together.
4. Combine the flour mixture with the wet mixture, stirring thoroughly.
5. Place cupcake liners into a pan and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18-20 minutes.
6. For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries, and mint leaves.
7. Cover with plastic wrap and store in the refrigerator.