We are headed to sunny Mexico for my friend’s wedding! In the middle of all my packing and last minute errands this weekend, I took a break to bake a batch of cupcakes for my neighbors. A new recipe, full of juicy blueberries, a hint of lemon, and topped with ultra creamy cream cheese frosting. Don’t they look like fresh blueberry muffins? They sort of are—only much lighter, fluffier, and flatter. Since they resemble muffins, these cream cheese frosting topped cupcakes are perfectly acceptable for breakfast. Hey, cream cheese is a breakfast food too!! As I was saying, these gorgeous blueberry cupcakes are light, fluffy, and ultra soft. Very buttery and bursting of juicy berries throughout. I went a little heavy on the blueberries because I wanted them in every single bite. I also add a little extra vanilla and a dash of fresh lemon zest. Both additions really add something extra. The combination of sweet blueberries, sweet vanilla, buttery cake, and lemon zest is out of this world! They are the perfect place for my favorite cream cheese frosting. If you love cream cheese frosting, this is a recipe you need. Seriously, look how thick and creamy. I frosted the blueberry cupcakes with a round piping tip, which is best for cream cheese frosting. (Wilton #12 and Ateco #808 are my favorites.) If you don’t have a round piping tip, slather it onto the cupcakes with a knife. Just as tasty! If cream cheese frosting isn’t your thing, you could try these cupcakes with the strawberry whipped cream from these strawberry shortcake cupcakes or vanilla buttercream instead. The raspberry frosting from my lemon raspberry jam cupcakes would also be fantastic here. These blueberries ‘n cream cupcakes are perfect for spring and summertime. Though by using frozen blueberries you could make them year round! Trust me, after one taste, you’ll want to make them every chance you get. And if you love blueberries, here is even more inspiration for dessert recipes that use blueberries.
