These cupcakes are one of my mom’s signature desserts. She said she made these last year when she wanted a little taste of spring — mission accomplished! I don’t have much of a sweet tooth anymore (you might notice that this is the very first dessert post on this blog), but luckily these cupcakes are quite mild in the sweet department. The fresh blueberries add just a hint of sugar, and the lemon cream cheese frosting incorporates a velvety richness. Even if you’re not a great baker, I guarantee you’ll be able to whip up a lovely batch of these cupcakes!

INGREDIENTS

• 1 box yellow cake mix

• 3 eggs

• 1/3 c. vegetable oil

• 3/4 c. non-fat Greek yogurt

• 1/2 c. buttermilk

• 1 1/2 c. fresh blueberries

• 1/2 c. butter, softened

• 8 oz. light cream cheese

• 2 t. lemon juice

• 3 c. powdered sugar

• Extra blueberries to garnish

STEPS

1) Preheat the oven to 350 degrees and add cupcake liners to a cupcake tin.

2) In a large bowl, combine the eggs, yogurt, oil and buttermilk and beat until smooth. Gradually pour in the cake mix and beat until smooth, about two minutes. Fold in the blueberries by hand.

3) Fill each space in the cupcake tin about 2/3 of the way full. Bake for 15-20 minutes (you’ll know they’re done if you insert a toothpick and it comes out clean). Let cool completely at room temperature before applying the frosting.

4) In a bowl, beat the butter, lemon juice and cream cheese until smooth. Add the powdered sugar a little bit at a time and beat until desired consistency. Pipe onto the cooled cupcakes and garnish with fresh blueberries.