Gluten Free Lemon Blueberry Cupcakes

Preheat oven to 350ºF. Line and grease two 12-cup muffin pans.

In a bowl, cream butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time, mixing thoroughly. Add zest, lemon juice, and vanilla; mix. Using a spatula, scrape the sides and bottom of the bowl. Turn the mixer on for another 30 seconds.

Combine flour, baking powder and soda, and salt in a bowl. Mixing on low, alternate adding large scoops of the flour mixture and the yogurt, beginning and ending with the flour. Once you have added the last of your flour, remove the bowl from the mixer and mix gently by hand until combined (may look slightly bumpy but that’s ok). Fold in blueberries.

Spoon batter into muffin cups until 2/3 full. Gently tap the pan to remove air bubbles. Bake at 350ºF for about 17 minutes or until a knife comes out clean. Allow to cool completely before frosting.

For the lemon cream cheese frosting:
Cream cream cheese and butter together until fluffy. Turn mixer to low and beat in powdered sugar, lemon zest and juice. Once combined, beat on high for 5 minutes.

Pipe or spread frosting onto the cupcakes.