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Blueberry Lemon Cupcakes

ByLizzy Mae Early

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

5 from 1 vote
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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.)

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10 Comments

  2. Beautiful!! And what a great combination. These are great for breakfast too right? 😉

  3. I love anything with blueberries. This recipe looks really yummy. I’m pinning it now. 🙂

  5. 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.

  6. Please forgive my English.Super-Duper site! I am loving it!! Will come back again. I am taking your feeds also

  7. 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! 🙂

  9. 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

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