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
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
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix and cinnamon into a small bowl and set aside.
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3. In a large bowl, gently whisk oil, eggs, egg whites, buttermilk, sour cream and vanilla extract together.
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4. Add cake mix and stir until smooth.
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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).
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6. Add blueberries to your batter and gently fold them in.
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7. FIll liners 3/4 full and bake for 15-22 minutes, or until and inserted knife comes out clean.
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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.
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9. Pipe buttercream onto cooled cupcakes. (Use a round tip so that the lemon zest does not get clogged in a star tip.)
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