Lemon-Blueberry Cupcakes

Ingredients

• 1 box lemon cake mix 
• 1.5 cups blueberries fresh
• 0.8 cup water 
• 0.3 cup vegetable oil 
• 1 tablespoon lemon zest grated
• 2  eggs 
• 3 oz cream cheese softened
• 2.5 cups powdered sugar 
• 0.8 cup butter unsalted softened
• 1 teaspoon lemon zest grated
• 0.5 teaspoon kosher salt (coarse)
• 1.3 teaspoons vanilla 
• 1 tablespoon milk 
• 1 cup blueberries fresh
• 1 serving lemon zest 
• 1 leaves mint leaves fresh

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• toothpicks
• muffin liners

Directions

1. Heat oven to 375°F (350°F for dark or nonstick pans).
2. Place paper baking cup in each of 24 regular-size muffin cups.
3. In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
4. In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
5. Bake 17 to 23 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
6. In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting.
7. Garnish with 1 cup blueberries, the lemon peel and mint leaves. Store in airtight container at room temperature.