If there were ever a dessert that just screamed spring to me, it would be these cupcakes. Light and fluffy lemon cake dotted with fresh, juicy blueberries and topped with pillowy lemon cream cheese frosting. Everything from the flavors to the light, bright colors makes me think of a breezy, sunny spring day…pretty much the complete opposite of the gray and rainy days we have been having for nearly a month now. I suppose even if the weather doesn’t provide, I’ll take my sunshine anywhere I can get it, including in the form of cupcakes.
I used a lemon cream cheese frosting this time around but I think they would also be wonderful with a lemon version of Swiss meringue buttercream. I really wanted to try them with both frostings to see which we preferred, but since I was literally frosting them just in time to run out the door and gift them to a friend, Swiss meringue buttercream just wasn’t in the cards. Even a lemon-spiked whipped cream would be a nice compliment. Whatever way you choose to top them, I hope these bring some sunshine into your home.