Fruity Lemon Blueberry Cupcakes (Print Version)

# Ingredients:

→ For the Cupcakes

01 - ¾ cup salted butter, room temperature
02 - ¾ cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 lemon, juice and zest
05 - 1/3 cup whole milk
06 - ½ teaspoon baking powder
07 - 2 cups white all-purpose flour
08 - 1 cup fresh blueberries

→ For the Frosting

09 - ½ cup blueberries, pureed
10 - ¼ cup salted butter, room temperature
11 - 2 ½ - 3 cups powdered sugar

# Instructions:

01 - Preheat oven to 350°F and line a muffin pan with cupcake liners
02 - Beat butter and sugar until creamy. Whisk in eggs, lemon juice, lemon zest, and milk until evenly mixed
03 - Add baking powder and flour. Whisk until no dry clumps remain, being careful not to overmix
04 - Gently fold in blueberries until evenly distributed throughout the batter
05 - Fill each cupcake liner to the top. Bake for 20-24 minutes until a toothpick comes out clean
06 - Whisk together blueberry puree, butter, and powdered sugar until smooth. Add more sugar if too runny
07 - Once cupcakes are cool, frost them as desired and serve

# Notes:

01 - Store in refrigerator for 4-5 days
02 - Use softened butter not melted for proper doming
03 - For less lemon flavor, use juice only and skip the zest

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