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1. Preheat oven to 350 degrees and line pans with cupcakes liners.
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2. Sift cake mix into a large bowl and set aside.
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3. In another bowl. combine lemon zest, eggs, oil, yogurt and buttermilk until smooth.
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4. Stir in cake mix and then gently fold in blueberries.
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5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
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6. Let cool.
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7. Lemon Buttercream: Beat butter and cream cheese until smooth. Add in lemon zest and lemon juice. Add powdered sugar a little at a time until you reach your desired consistency.
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8. Pipe onto cooled cupcakes and top with fresh berries.