Instructions:
Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, whip the butter and sugar until they are light and airy. Incorporate the eggs one at a time, then mix in the vanilla and lemon zest.
Combine: Alternately add dry ingredients and milk to the creamed mixture, starting and ending with the flour. Gently fold in the blueberries.
Bake: Evenly distribute the batter among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely.
Make Frosting: Beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar, then the vanilla and lemon juice until the frosting is smooth.
Decorate: Frost the cooled cupcakes and garnish with a lemon slice.
