1 box yellow cake mix
3 eggs
⅓ cup oil
¾ cup full fat yogurt
½ cup buttermilk
1½ cups blueberries (fresh or frozen)

Lemon Buttercream:

½ cup butter, softened
1 package (8 ounce) cream cheese
2 teaspoons lemon juice
3 cupcakes powdered sugar
Extra blueberries for garnishing


Preheat oven to 350 F (176 C) and line pans with cupcakes liners.

For the Cupcakes

Place the cake mix into a medium bowl and set aside. In another bowl combine the eggs, oil, yogurt and buttermilk. Using a hand mixer beat until fully incorporated. Add the cake mix and beat on medium speed for 2 minutes. Gently fold in the blueberries by hand. Fill cupcake liners ⅔ full and bake for 15-20 minutes or until a toothpick inserted comes out clean. Let cool completely at room temperature.    

For the Lemon Cream Cheese Frosting

Beat butter and cream cheese until smooth. Add in lemon juice. Add the icing sugar a little at a time and beat until you reach the desired consistency. Pipe onto cooled cupcakes and top with fresh berries.