Blueberry Cupcakes with Lemon Blueberry Frosting

1. Preheat the oven to 325 F.

2. Prepare cake batter according to direction.

3. Add the whole blueberries to the cake batter and beat on medium speed for about 30 seconds, until blueberries are combined. It is OK if you smash them a little bit.

4. Grease one (or two if you have them) 12-count cupcake pan (recipe makes roughly 20) and fill each spot about ¾ of the way full. You don’t want them getting too big when they bake.

5. Bake in the 325 F oven for about 20 minutes, or until browned on top and cooked through. They are done when a toothpick inserted into the center comes out clean. If using one cupcake pan you will have to bake in two batches. Or you could use two cupcake pans and bake about 5-10 minutes longer, rotating pans halfway through.

6. Take cupcake pan(s) out of the oven and remove cupcakes to a cooling rack.

7. Make the frosting: In a medium sized bowl combine cream cheese, butter, smashed blueberries, vanilla extract, lemon zest and juice, and brown sugar.

8. Cream the ingredients together with an electric mixer for about 1-2 minutes until it all comes together. Set aside.

9. Once cupcakes are thoroughly cooled, cut each one in half horizontally and spread the top of the bottom half with 1-2 tablespoons of frosting. Put the top on.

10. Garnish the top with a dollop of frosting and lemon zest, if desired.