Lemon-Blueberry Cupcakes

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

2 . Stage

Prepare cupcakes: Set aside 1 tablespoon cake mix. Place remaining cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; beat with an electric mixer for 3 minutes.

3 . Stage

Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter.

4 . Stage

Fill the prepared liners 3/4 full with batter.

5 . Stage

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Set on a wire rack and let cool completely, about 30 minutes.

6 . Stage

While the cupcakes are cooling, prepare frosting: Whip butter and lemon zest with an electric mixer until well combined. Add powdered sugar, lemon juice, cream, and lemon extract; whip until fluffy, 4 to 5 minutes.

7 . Stage

Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.