Step 1: Make the Cupcake Batter
Preheat your oven to 350°F and line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar with an electric mixer for 3 minutes, until fluffy. Add eggs one at a time, mixing just until incorporated. Add lemon zest, juice, and vanilla extract. Mix well.

Gradually add the flour mixture in batches, alternating with the buttermilk. Mix until just combined. Gently fold in the blueberries with a rubber spatula.

Step 2: Bake the Cupcakes
Using a large cookie scoop or spoon, divide the batter among the cupcake liners, filling them about ¾ full.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Frosting
In a stand mixer, beat the butter and cream cheese until smooth and fluffy.

Add powdered sugar, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Beat until creamy. If too thick, add a splash of milk; if too soft, add more powdered sugar.

Once cupcakes are completely cool, pipe or spread the frosting on top.

Top with extra lemon zest or blueberries if desired for a beautiful finish.