Lemon Blueberry Buttermilk Cupcakes with Lemon Cream Cheese Frosting

• These cupcakes are so delicious. The flavors together are absolutely perfect and buttermilk makes them so fluffy. To add the blueberries you have 2 choices; fold them in last or insert 6 or 7 once you've filled the baking tin. Lemon cream cheese frosting is the perfect topping :) Enjoy!
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• Ingredients:
• Cupcakes
• ½ cup unsalted butter
• ½ cup shortening
• 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tbs lemon zest
• 1½ cups sugar
• 2 large eggs plus 3 large egg yolks
• 2 tbs fresh lemon juice
• 1 cup buttermilk
• (makes about 24)
• Frosting
• 8 oz cream cheese
• ¼ cup butter
• 1 tsp vanilla
• 2 tbs lemon juice
• 2 tsp lemon zest
• About 4 cups of powdered sugar
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• Directions:
• Preheat oven to 350˚F. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter, shortening, and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture. Mix just until combined. Fold in blueberries now or insert them after you fill papers. Fill cupcake papers about ⅔ full and bake for 15-20 minutes. 
• For frosting beat cream cheese and butter until combined. Then add vanilla, lemon juice and zest and beat well. Gradually add powdered sugar until spreading consistency. 
• Frost each cupcake, top with blueberries and lemon peel.