Em's Blueberry Lemon Cupcakes

Holy Moly these are amazing. Consider this recipe my end of summer gift to you, and make them today! You're welcome.haha Man I'm drooling over the pictures just posting, and am trying desperately trying to think of an event coming up so I can make them without guilt.  

These came about for the first time while martin was away, and it took me eating about four cupcakes in five minutes (yes, including the one finished off in the pictures:)) before I realized I needed to get them out of the house and fast! Lucky for me I have sweet neighbors willing to take treats off my hands once in a while. What will you do with the rest of yours? :)

I'd been trying to think of a way to combine blueberries and lemon and creamcheese for a long time, and all the sudden a cupake seemed the only option. Essentially you're making lemony sweet moist cupcakes with gooey and soft blueberries throughout, then the dollop of cool rich icing on top compliments the warm cupcake to perfection with its smooth sweetness and the texture of the rind inside. ugh! seriously, so so good.

Em's Blueberry Lemon Cupcakes
Yeild: 24 
ingredients:

- 1 cup sugar

- 2 eggs

- yellow zest of one lemon

- 1 tbsp vanilla

- 2 tbsp lemon juice

- 1 cube butter softened

- 1 4 tsp salt

- 1 cup flour

- 1 1/4 tsp baking powder

- 1/2 cup milk

- 1 generous cup blueberries

Method:
Step #1: Fill your cupcake pan with cupcake liners, rinse your blueberries, and preheat your oven to 350˚F. Combine your sugar, eggs, lemon zest, vanilla, lemon juice, butter, salt, and milk into a medium mixing bowl and beat gently till barely combined. Add in your baking powder and then your flour slowly as you beat together to thicken your batter. *taste* :)

Step #2: Fold in your generous cup of blueberries gently into your batter with a spoon. Add your batter by the spoonful to your cupcake liners, making sure to not overfill! You'll also want to make them as even as possible. Bake in your preheated oven for 18-20 minutes, or until the edges are a light golden brown.

Step #3: While you're cupcakes are baking, mix all your icing ingredients together in a bowl and beat to fluffy perfection. Use a regular spoon to dollop your icing on your mostly cooled cupcakes, and drop a few fresh blueberries on top for that extra flavor and a cute garnish. 
Now just sit back, close your eyes, and enjoy the richest, moistest, zestiest cupcake ever. :)

Lemon Cream-cheese Icing:

- cream cheese 8oz

- 3 tablespoons butter

- yellow zest of one lemon

- 2 tbspoons lemon juice

- 3 cups confectioners sugar

- blueberries for garnish

O man, I hope you make these today and then come back and tell me how they made you weak in the knees! ..."hi ho, hi ho, its off to the kitchen I go..."

Have a terrific Thursday everybody!
xo, Emily

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white cake base: slightly adapted from joan johnson