Lemon-Blueberry Cupcakes

We picked a lot of blueberries on Monday so I needed a recipe so they didn't go to waste.  I found this recipe on bettycrocker.com.  They have some great stuff.

Cupcake

1          box Betty Crocker® SuperMoist® lemon cake mix

1 1/2    cups fresh blueberries

3/4       cup water

1/3       cup vegetable oil

1          tablespoon grated lemon peel

2          eggs

1          package (3 oz) cream cheese, softened

Frosting and Garnish

2 1/2    cups powdered sugar

3/4       cup unsalted butter, softened

1          teaspoon grated lemon peel

1/2       teaspoon kosher (coarse) salt

1 1/4    teaspoons vanilla

1          tablespoon milk

1          cup fresh blueberries
I added some lemon extract to make the frosting more lemony...I think it needed it!

Lemon peel, if desired

Fresh mint leaves, if desired

• Heat oven to 375°F for shiny metal pans (or 350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

• In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.

• In large bowl, beat remaining cake mix, water, oil, lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.

• Bake 18 to 22 minutes or until tops are light golden brown. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

• 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. Garnish with 1 cup blueberries the lemon peel and mint leaves. Store in airtight container at room temperature.