The Story:
You may remember my kitchen was attacked by lemons a few weeks ago. Well, this was the end of that batch. But these were fabulous because the cinnamon in the blueberry cake almost make it seem like it was a sweet muffin with a sugary-zesty topping. And I could not help myself having a cake hot from the oven. Nothing is more comforting than warm blueberries than just gush in your mouth. Mmmm…
Ingredients
Cinnamon Blueberry Cake:
1 box White Cake mix
2 teaspoons cinnamon
1/3 cup oil
2 eggs
2 egg whites
3/4 cup buttermilk
3/4 cup sour cream
1 teaspoon vanilla extract
2 cups frozen or fresh blueberries
1 tablespoon flour to toss
Lemon Buttercream:
8 oz cream cheese, softened
1/2 cup butter, softened
zest of 3 lemons
1 teaspoon vanilla extract
2 teaspoons lemon juice
3-5 cups powdered sugar
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix and cinnamon into a small bowl and set aside.
3. In a large bowl, gently whisk oil, eggs, egg whites, buttermilk, sour cream and vanilla extract together.
4. Add cake mix and stir until smooth.
5. In a small bowl, add your blueberries and coat them in 1 tablespoon of flour (this helps them not sink to the bottom when the cake bakes).
6. Add blueberries to your batter and gently fold them in.
7. FIll liners 3/4 full and bake for 15-22 minutes, or until and inserted knife comes out clean.
8. Buttercream: Beat cream cheese, butter and lemon zest for 3 minutes. Scrape down bowl as needed. Add vanilla extract and lemon juice. Slowly add powdered sugar until you reach your desired consistency.
9. Pipe buttercream onto cooled cupcakes. (Use a round tip so that the lemon zest does not get clogged in a star tip.)
Copyright © YourCupofCake
Love that little slice of lemon!
Beautiful!! And what a great combination. These are great for breakfast too right?
I love anything with blueberries. This recipe looks really yummy. I’m pinning it now.
Blueberries AND lemon??? I’m there!
I used this recipe today. Very good. I did change it a bit by using blackberries. Super good. I put lemon zest IN the cake. We ate them without the frosting but dusted with powdered sugar. The kids loved them. I am going to do the chocolate coconut cupcakes for my birthday next month. Yum.
Please forgive my English.Super-Duper site! I am loving it!! Will come back again. I am taking your feeds also
Hi! I wanted to roast the blueberries to bring out the flavor. If I did that, would you recommend reducing any of the other ingredients?
Thanks!
No, you should be fine! Sounds delicious!
Do you think these cupcakes would work in a Mini size?
would there still be a good amount of blue berries in the mini cupcakes like a regular size? I wouldn’t want to make them in a mini size and end up having ONE berry inside the cupcake lol