I found and adapted this lemon-blueberry recipe on Annie's Eats but chose to make most of my cupcakes just lemon. I love lemon anything...it is so fresh and makes the occasional nasty weather days of spring seem brighter!
1 1/4 C + 2 TBSP flour
1 1/2 tsp baking powder
1/4 tsp salt
8 TBSP unsalted butter, at room temperature
3/4 C + 2 TBSP sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp vanilla extract
2 TBSP lemon juice
1/2 C + 2 TBSP milk, at room temperature
8 oz cream cheese
5 TBSP unsalted butter, at room temperature
3 C powdered sugar
1 TBSP lemon juice
Zest of 1 large lemon
Preheat the oven to 350.
Line a cupcake pan(s) with liners (about 16 regular size or12 + a handful of mini cupcakes).
Combine the flour, baking powder, and salt in a bowl and set it aside.
Combine with an electric mixer the butter, sugar, and lemon zest on medium speed until they are fluffy (2-3 minutes).
Beat in the egg, vanilla, and lemon juice.
Mix in half of the dry ingredients.
Add the milk.
Mix in the remaining dry ingredients until just mixed.
(You can add some blueberries at this time if you would like. I just added some frozen blueberries to individual cupcake liners after I poured the batter in so most would just be lemon.)
Pour the batter into the cupcake liners until they are about 3/4 of the way full.
Bake for 20-25 minutes (about 12-15 minutes for the mini cupcakes).
Check with a toothpick to make sure the cupcakes are cooked all the way through.
Cool on a wire rack and then when cool, frost if desired.
With an electric mixer, combine the cream cheese, butter, powdered sugar, lemon juice, and lemon zest until smooth.
Frost cupcakes with a knife or with a cake decorating tip.
Top with blueberries if desired.