Creating Lemon Cupcakes with Blueberry Buttercream is straightforward if you follow these steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined; do not overmix.
6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
8. Make the Blueberry Buttercream: In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the blueberry puree and mix until fully incorporated. If the frosting is too thick, add a tablespoon of milk for consistency.
9. Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the blueberry buttercream using a piping bag or a spatula.
10. Garnish: For an extra touch, consider adding fresh blueberries or a sprinkle of lemon zest on top of the frosted cupcakes.

By following these steps, you’ll create a batch of stunning Lemon Cupcakes with Blueberry Buttercream that are sure to delight!