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…
Blueberry Lemon Cupcakes
Servings 24 -30 Cupcakes
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
Instructions
-
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.)
