Blueberry-Lemon Cupcakes

This recipe is one I came up with several summers ago to use fresh blueberries. The cake recipe is based on a pound cake from Cooking Light, but this isn't light. The frosting—Lemon buttercream—is what really makes the cupcakes outstanding. This is probably one of my most-requested recipes. (To soften butter, let it sit at room temperature for about 30 minutes; any longer and your frosting will be a bit grainy.) —PHH

Lemon-Blueberry Cupcakes
2 cups sugar
1/2 cup butter, softened
4 oz. cream cheese, softened
4 eggs
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (6-oz.) carton lemon yogurt (This is hard to find. Lemon chiffon pie yogurt works as well. I use Publix brand.)
1 tsp. lemon zest
2 tsp. vanilla
1 pint fresh blueberries
Lemon Buttercream Frosting

1. Preheat oven to 350°. Beat sugar and next 2 ingredients until creamy and blended. Add in eggs, 1 at a time, beating until blended after each addition.
2. Stir together flour and next 3 ingredients. Gradually add flour mixture to butter mixture alternately with yogurt, beginning and ending with flour mixture. Beat in lemon zest and vanilla until blended. Stir in blueberries.
3. Scoop batter into lightly greased muffin cups or paper-lined muffin cups. Bake at 350° for 25 minutes or until done.
4. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread frosting on cupcakes.

Lemon Buttercream Frosting:
Taste this after you add the smaller amount of lemon zest and juice; add more if it's not lemony enough.
1 cup butter, softened
Zest from 2 to 3 lemons
Juice from 2 1/2 to 3 lemons
1 (16-oz.) box powdered sugar

1. Beat butter, lemon zest, and lemon juice until blended. Gradually beat in powdered sugar.