Blueberry Lemon Cupcakes

Cupcake
1 Yellow Cake mix
3 whole eggs
1 stick melted butter
1 cup milk
1/2 cup fresh (cold) blueberries
1 tbs flour
1 tsp lemon emulsion
Preheat over to 350 degrees. Line 24 cupcake tins and set aside.. Combine the cake mix, eggs, butter, lemon emulsion, and milk in a mix and mix till well combined and fluffy. Rinse berries in a colander and drain. Dust the blueberries with the tbs flour and toss. Fold in the berries making sure not to stir too much to prevent bleeding. Divide batter into prepared liners. Bake 17-19 min. Remove from oven and take out of the pan to cool on a wire rack.

Lemon Buttercream:
1 stick salted butter (room temp)
1 stick unsalted butter (room temp)
1/3 cup crisco
3 1/2 cups powdered sugar
1 tsp meringue powder
1 tsp lemon emulsion (or more to taste)
1/2 tsp vanilla
1-2 tsp milk I prefer whipping cream but I just so happened to be out today.

Cream butter's and crisco on medium speed until light and fluffy. Add powdered sugar 1 cup at a time till all incorporated. Add meringue powder and mix for 1 min on medium. Add vanilla and lemon and mix another minute. Add milk 1 tsp at a time to create proper piping consistency.