Zesty lemon blueberry cream cheese frosting on top of lemon blueberry cupcakes. What could be more perfect for summer?
Okay, these were gorgeous, right?
The Story:
Alright, let’s be real. We all see the photos of the beautiful kitchens and what do you they always have? A big bowl full of lemons (or some other fruit) in the middle of the table. Are they planning on making a ton of lemonade or what? Because no one goes to Costco and get’s the huge bag of lemons every week!
When I finally have a beautiful kitchen all of my own, I’m going to get a big bowl and fill it with lemons 🙂 Then I will know I’ve made it…
Lemon Cream Blueberry Cupcakes
Ingredients
Lemon Blueberry Cakes:
- 1 box white cake mix
- zest of 2 large lemons
- 3 eggs
- 1/3 C. oil
- 3/4 C. plain yogurt or sour cream
- 1/2 C. buttermilk
- 2 C. blueberries fresh or frozen
Lemon Buttercream:
- 1/2 C. butter softened
- 8 oz. cream cheese
- zest of 1 lemon
- 2 tsp. lemon juice
- 3-4 C. powdered sugar
Fresh Berries for decoration
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcakes liners.
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2. Sift cake mix into a large bowl and set aside.
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3. In another bowl. combine lemon zest, eggs, oil, yogurt and buttermilk until smooth.
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4. Stir in cake mix and then gently fold in blueberries.
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5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
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6. Let cool.
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7. Lemon Buttercream: Beat butter and cream cheese until smooth. Add in lemon zest and lemon juice. Add powdered sugar a little at a time until you reach your desired consistency.
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8. Pipe onto cooled cupcakes and top with fresh berries.
My little photo set-up by the window! I use my reflector board to bounce light from the window back onto the cupcakes and then a little white tabletop I had made for photos!
I know what you all like… lemon things. I have learned from my Lemon Poppy Seed Cupcakes with Quick Mousse!
Other Recipes You'll Love!
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Lemon Poppy Seed Cupcakes with Strawberry Frosting
Cinnamon Blueberry Cupcakes with Cream Cheese Frosting
Lemon Poppy Seed Cupcakes with Quick Lemon Mousse
Blueberry Lemon Poppy Seed Cupcakes
Raspberry Lemonade Cupcakes
Strawberry Lemonade Cupcakes
Lemon White Chocolate Cupcakes
Your photo’s are always so pretty! And, the cupcakes are very good.
Hi! Love, love, love your cupcakes (and so do the people that I make them for!), but I am having trouble with the oil ratio. When I go to find cake mix these days, I can’t find any anymore that aren’t ‘supermoist’ or ‘ultramoist.’ When I add the additional oil called for in the recipe, I get cupcakes that are too oily or that sink in the middle. Maybe you want to add a disclaimer or note by the oil (use this amount if you are using a super-moist variety of mix) to help for people who are beginners. Just a suggestion. 😀
Thanks for the awesome recipes and for making me look like a cupcake master to my friends.
Have a super day!
You should only be adding the ingredients from my ingredient list and not paying ANY attention to what the box on your cake mix says!
I love your cupcakes!! So far I’ve made 5 of your recipes. And I only ever struggled with one of the kinds, but I’m pretty it was my fault. I’m interested in making the chocolate malt and the chocolate & coconut ones next 🙂
One Question: I wanted to make these shoe cupcakes (you’ve probs seen them before) and I wanted to use your chocolate coconut recepie as their flavor, I was wondering if there was any way to get coconut that isn’t shaved, and maybe more of (for lack of a better word) ground up, granulated. I need the tops of the cupcakes to be smooth thats why the shaving wouldn’t work for me.
Any Tips??
Thanks, Kylie
You could just finely chop the coconut or put it in your food processor!!
loved seeing a sneak peak into your photo set-up 🙂 The little blueberries peeking through the liners are perfect! Think I might have to try these… maybe add a little cream cheese to the frosting?!
Thank you for the wonderful recipe. I tried it today..I even had to take a picture and post it on my blog.. Your pictures are Amazing!
My cupcakes really SUNK. Tasted good but look horrible! I often have this trouble when using fresh fruit.
You can bake them a little longer to not have them sink or add less fruit!
Hi there! How many cupcakes do these make?
20-24
Does this recipe make 24 regular sized cupcakes or 24 mini cupcakes?
These cupcakes are fabulous. Made as directed from the recipe. Light, fluffy, full of lemon flavor. The Lemon Buttercream icing topped with fresh blueberries was the show stopper. My batch made 24 cupcakes. Thank you for the new recipe this will be a keeper.
I’m so happy you loved them!! Happy baking Bettes!
Hello, I’m looking forward to trying your recipe! I have a question, do you use a15.25 oz. box of cake mix? I know that the18.25 oz. boxes no longer exist. Thx!
Very nice recipe and useful for us being the Best wedding caterer in Chandigarh
Can you make these ahead of time? Planning them for a birthday party and thinking through timings! Thanks!