Lemon Scented Blueberry Cupcakes

Well, if I could have a cupcake for breakfast, I would choose one of my Lemon Scented Blueberry Cupcakes. This treat is absolutely delightful. The Lemony Cream Cheese Frosting pairs so well with the yellow cake filled with blueberries. And the cake flour makes the cupcakes so light and fluffy that it's hard not to have one more.

Lemon Scented Blueberry Cupcakes

Makes approximately 24

Ingredients
2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 tsp vanilla extract
zest and juice of 1 lemon
2 tbsp all-purpose flour
1 1/2 cups blueberries*, plus extra for garnish
Lemony Cream Cheese Frosting (recipe follows)

Directions
Preheat oven to 350 degrees F. Prep your cupcake pans with liners.

In a bowl, sift together the cake flour, baking powder and salt. Set aside.

Using a stand mixer, cream the butter and sugar together until light and fluffy. Then, beat in the egg yolks one at a time followed by the vanilla and lemon juice. Next, beat in the flour mixture alternately with the milk, mixing just until incorporated. Add the lemon zest and mix until combined.

Using a separate container, coat the blueberries with the all-purpose flour.

Fill each cupcake lined section of the pan half-full with batter. Top each cupcake section with a few blueberries. (I ended up with 3 blueberries per cupcake.) The blueberries should be sitting slightly on top of the batter, not submerged.

Bake in the preheated oven for approximately 15 minutes. Cool in the pans for 5 minutes before transferring the cupcakes to a rack to cool completely.

Frost each cupcake with Lemony Cream Cheese Frosting and top with a few fresh blueberries.

*Add more blueberries to the batter if you like extra berries.

Lemony Cream Cheese Frosting

Makes enough for 24 cupcakes

Ingredients
8 oz cream cheese, room temperature
1 stick unsalted butter, room temperature
1 stick salted butter, room temperature
1 1/2 tsp vanilla extract
zest and juice of 1 lemon
2 lb powdered sugar
2-4 tbsp milk

Directions
Using a stand mixer, beat the cream cheese and butters together. Add the vanilla extract and lemon juice. On a low speed, add the powdered sugar slowly to the cream cheese mixture. Continue mixing while adding the milk, 1 tbsp at a time, until you get the consistency you like. Lastly, add the lemon zest and mix until just combined.