Your Cup of Cake <title>Blueberry Lemon Cupcakes

Blueberry Lemon Cupcakes

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…

Blueberry Lemon Cupcakes

Yield: 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

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.)

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