Step 1: Make the Cupcakes
Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar with an electric mixer for 3 minutes, until light and fluffy. Add the eggs one at a time, mixing just until incorporated.

Add the lemon zest, 3 tablespoons lemon juice, and vanilla extract. Mix again until fully combined, scraping down the sides of the bowl.

Add the flour mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until smooth—don’t overmix.

Gently fold in the blueberries using a rubber spatula. Be careful not to crush them.

Divide the batter evenly between the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack. Let them cool completely before frosting.

Step 2: Make the Frosting
In a large mixing bowl, beat the butter and cream cheese together until fluffy and smooth.

Add 3 cups of powdered sugar, lemon juice, zest, vanilla extract, and salt. Beat until creamy.

If the frosting is too soft, add more powdered sugar a tablespoon at a time. If it’s too thick, add a dash of milk or lemon juice.

Once the cupcakes are completely cooled, pipe or spread the frosting on top. Decorate with fresh blueberries and a sprinkle of zest, if desired.

Store any leftovers in the fridge. Let them sit at room temperature for 10 minutes before serving